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Papas A La Huancaina (Peruvian Potato Salad)

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz 227g Muenster cheese - freshly grated

  2. 4 Hard boiled egg yolks --smashed

  3. 2 Mild green peppers --seeded

  4. 1 tablespoon 15ml Chili powder

  5. 1/4 cup 59ml Olive oil

  6. 1 cup 237ml Heavy cream

  7. 1 tablespoon 15ml Lemon juice

  8. 1/4 cup 15g / 1/2oz Onion - finely chopped

  9. Salt and pepper to taste

  10. 2 lbs 908g / 32oz Potatoes - cooked, peeled

  11. Bibb lettuce leaves

  12. 3 Hard boiled eggs - quartered

  13. 6 Black olives or pimento - stuffed olives

Instructions Jump to Ingredients ↑

  1. Combine cheese, egg yolks and chiles in a bowl and beat with a wooden spoon. Gradually add the oil, cream and lemon juice, while beating constantly.

  2. Add salt and freshly ground pepper to taste and blend thoroughly. Adjust seasoning. Arrange potatoes on a serving platter, top with the cheese sauce and garnish with the lettuce leaves, eggs and olives.

  3. Serve at room temperature or chilled. You can add turmeric (1/2 tsp) to the sauce, substitute cheddar for the Muenster. I've tried to make the sauce in my blender but it didn't work to well.

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