How to Make Papa a la Huancaína | Chef Tatiana

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 potatoes until tender, about 20 minutes, then cool.

Peel and mash the potatoes in a bowl until smooth.

Mix lime juice, aji amarillo, olive oil, and salt into the mashed potatoes until combined.

Divide the potato mixture into two portions; set one aside.

Spread half of the potato mixture in a layer on a serving dish.

Layer sliced avocado over the potato base.

Combine cooked chicken with mayonnaise and spread over the avocado layer.

Top with the reserved potato mixture, smoothing it out evenly.

Garnish with sliced hard-boiled eggs, black olives, and cilantro.

Chill in the refrigerator for at least 30 minutes before serving.

Serve on a bed of lettuce.

Cooking Techniques

Spice Level:

Allergens