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Potatoes with Huancaína Sauce (Papa a la Huancaína)

Photo: Oxmoor House
Hands-on time 54 mins
Total time 1 hr, 34 mins
Yield Serves 6 (serving size: 2/3 cup lettuce, about 3/4 cup potatoes, 1/4 cup sauce, 2 egg wedges, and 2 teaspoons olives)
This salad of boiled potatoes and thick, custardy chile-cheese sauce gets its bright yellow color from aji amarillo, a yellow chile that's become an edible symbol of Peru. Huancaína sauce means that it is made in the style of people from Huancayo, the Peruvian highlands.

Ingredients

  • 2 pounds Yukon gold or blue potatoes
  • 1 1/4 teaspoons salt, divided
  • 1 red bell pepper
  • 2 tablespoons olive oil, divided
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1/3 cup evaporated fat-free milk
  • 1/4 cup aji amarillo paste, or 3 peeled and seeded aji amarillo peppers
  • 6 ounces queso fresco or sheep's milk feta cheese
  • 4 cups shredded iceberg lettuce
  • 2 hard-cooked large eggs, each sliced into 6 wedges
  • 1/4 cup kalamata or black olives, pitted and halved lengthwise

Nutrition Information

  • calories 256
  • fat 10.1 g
  • satfat 2.9 g
  • monofat 5.7 g
  • polyfat 1.1 g
  • protein 9.7 g
  • carbohydrate 33 g
  • fiber 2.9 g
  • cholesterol 72 mg
  • iron 1.2 mg
  • sodium 500 mg
  • calcium 152 mg

How to Make It

  1. Place unpeeled potatoes and 1 teaspoon salt in a large saucepan; cover with water. Bring to boil over high heat. Cover, reduce heat to medium-low, and cook 25 minutes or until potatoes are tender. Drain and cool slightly. Peel potatoes, and cut lengthwise into 1/4-inch-thick slices.

  2. Preheat broiler.

  3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 to 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and coarsely chop to measure 1/3 cup.

  4. Heat a small nonstick skillet over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute.

  5. Place onion mixture, 1/3 cup roasted red bell pepper, milk, aji amarillo paste, cheese, remaining 5 teaspoons oil, and remaining 1/4 teaspoon salt in a blender; process 3 minutes or until thick and smooth, scraping sides.

  6. Arrange potato slices on each of 6 lettuce-lined plates. Spoon sauce over potatoes; arrange egg wedges and olives around potatoes on each plate.

Cooking Light Global Kitchen