Papas a la Huancaína

Servings: 4 people

Author:

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Salad starter

🧂 Ingredients

200 g Peruvian yellow chili paste

about 5 chilis (instructions below*)
200 g queso fresco or "fresh cheese"

can be replaced with a dry ricotta or ricotta and don't add milk
200 ml canola or vegetable oil
to taste salt
as needed evaporated milk
500 g cooked potatoes
4 eggs
12 purple or black olives
6 lettuce leaves

washed and dried

1 *To make the chili paste, remove the seeds and veins from the chili and boil it
for 10-15min. Remove the skin and blend the remaining meat with a bit of
vegetable oil, only enough so it can be blended. If you can't find the fresh
chilis, try to find it already as a paste in speciality stores or even amazon.
This will be spicier but works just as fine.
2 Blend everything for the sauce at high speed. Adjust at the end with a bit of
evaporated milk just to make it runnier. It should still be able to make a thick
coat on the potatoes.
3 To cook the eggs, put them in a pot with cold water at medium heat. When it
starts to boil, time 8min. Once done, shock in icy water and peel.
4 Arrange the lettuce, then the potatoes on top and cover them in the sauce.
Finish with eggs cut in half and olives.