Papa a la huancaína

queso fresco

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture and flavor at a lower cost.

yellow chili peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat while bell peppers are more accessible.

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: regular milk

Coconut milk offers a creamy texture with fewer calories.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based alternative, while chickpeas add protein.

Cut the ends off the yellow chili peppers and slice them down the middle, removing the seeds and veins carefully.

Boil water in a pot and add salt to taste.

Add the potatoes to the boiling water and cook for 18 to 20 minutes, checking for doneness with a fork.

While the potatoes are cooking, boil large eggs for 11 minutes, using a pot with water halfway full to create steam.

After 11 minutes, transfer the eggs to cold water and let them rest for about 3 minutes before peeling.

In a medium hot pan, drizzle vegetable oil and add finely chopped onions, sautéing for 2 to 3 minutes until translucent.

Remove the sautéed onions from the pan and set aside.

In a blender, add half-and-half or milk, queso fresco, yellow chili peppers, garlic, and evaporated milk, blending until smooth.

Season the sauce with salt to taste and blend again if necessary.

Slice the cooled potatoes into rounds and arrange them on a serving platter.

Pour the Huancaina sauce over the potato slices generously.

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

Serve chilled or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens