Photo: Oxmoor House
Hands-on Time
54 Mins
Total Time
1 Hour 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.

How to Make It

Step 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.

Step 2

Preheat broiler.

Step 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.

Step 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.

Step 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.

Step 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

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