(Peruvian Salad) Papa a la Huancaina

(Peruvian Salad) Papa a la Huancaina 


  • 1 red onion, peeled and diced, about 1 cup
  • 2 cloves garlic, peeled and minced
  • 4 tablespoons cooking oil
  • 2 teaspoons aji amarillo paste
  • 1/4 teaspoon each salt, pepper, cumin, oregano, turmeric
  • 2 cups whole milk
  • 8 oz. queso fresco, cut into 1/2 inch cubes
  • 6 slices white bread, toasted, crust removed, and cut into 1/2 inch pieces
  • 1/4 cup olive oil


  • 4 Yukon Gold potatoes, boiled in water, peeled, and cut into rounds
  • 1 head butter lettuce
  • 2 hardboiled eggs, peeled, and cut into quarters
  • 8 Kalamata olives, pitted
  • parsley for garnish
  • In addition to the ingredients above, you’ll need a skillet to make the onion sofrito and a blender to purée the Huancaina sauce.


1. Sauté the onion in a skillet with cooking oil over medium to high heat for a couple of minutes while stirring

2. Add the garlic, aji amarillo, salt, pepper, cumin, oregano, and turmeric, continue to stir and cook a few more minutes until the onions become translucent

3. Remove from heat and transfer the onion sofrito to a blender

4. Add queso fresco and milk, purée until smooth

5. Add the toast, a few pieces at a time, and continue to purée until sauce thickens

6. Pour the olive oil in a slow stream, while continuing to blend

7. Transfer the sauce from the blender to a cup with a pour spout

8. Arrange the lettuce leaves and potato rounds on a salad plate, and pour the huancaina sauce over the potatoes

9. Garnish each plate with a quarter piece hardboiled egg, Kalamata olive, and sprig of parsley

10. Serve cold and spicy

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