Papa a la Huancaína

Brenda Villagomez
This dish is a very typical appetizer from the city of Huancayo, Peru, although it is also often a perfect complement to rice with chicken. Traditionally, it is decorated with hard-boiled eggs, black olives, and lettuce. It is a quick and different recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • water, for cooking the potatoes
  • 3 potatoes
  • 2 tablespoons vegetable oil, for the dressing
  • 1/2 cups red onion, finely chopped, for the dressing
  • 2 cloves garlic, for the dressing
  • 3 cups orange bell pepper, cleaned, seeded, cut into large pieces, for the dressing
  • 1/2 cups milk, for the dressing
  • 1 cup queso fresco, you can use panela cheese
  • 1/2 cups vegetable oil, for the dressing
  • 1/4 cups crackers, for the dressing
  • egg, hard-boiled, cut in half, for serving
  • black olives, sliced, for decoration
  • salad, green, for serving
Preparation
20 mins
23 mins
Low
  • In a small pot with enough water, cook the potatoes over medium heat for approximately 20 minutes, making sure the water bubbles remain small; if necessary, lower the temperature.
  • Once the potatoes are cooked, remove from heat, drain, and cool slightly. Cut the potatoes into medium slices on a cutting board and set aside until use.
  • In a hot skillet, add the vegetable oil, sauté the onion along with the garlic, add the orange bell pepper, and cook for 3 minutes or until the skin of the pepper starts to brown. Remove from heat and blend with the milk, double cream cheese, vegetable oil, and saltine crackers until fully integrated.
  • Serve! Place the sliced potatoes one on top of the other on a large plate, pour the dressing, add the hard-boiled egg cut in half, and the black olive for decoration. Serve with green salad.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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