¿Cómo hacer 'Papa a la huancaína'? | El Gran Chef Famosos

aji amarillo

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper provides a milder flavor, while jalapeño adds heat.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a great plant-based alternative, while canned tuna is cost-effective.

black olives

🥗Healthier: green olives

💰Cheaper: capers

Green olives offer a different flavor profile, while capers are more economical.

Boil the yellow and white potatoes in salted water until cooked (sancochar).

Peel the cooked potatoes and cut them into slices.

Cut the yellow chili (aji amarillo) in half, remove the seeds and veins, and then cut into smaller pieces for better contact in the pan.

Cut the red onion into wedges.

Peel a couple of garlic cloves.

Sauté the yellow chili, red onion, and garlic in a pan with oil until softened but not caramelized (soazar).

Transfer the sautéed ingredients to a blender.

Add a decent amount of fresh cheese, a few soda crackers, and evaporated milk to the blender.

Blend until smooth, being careful not to make it too watery like a diluted mayonnaise.

Slice the boiled potatoes and arrange them on a plate with lettuce.

Pour a generous amount of the prepared sauce over the potatoes.

Garnish with halved black olives and a piece of boiled egg.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens