PAPA A LA HUANCAINA(POTATO SALAD FROM HUANCAYO, PERU)
I have two Peruvian Aunts. So one of them made this very interesting potato salad at a family get-together. It was soo good and soo different!! Such a nice change from traditional potato salad. There are many ways to make Papa A La Huancaina, and this is just one way.
Provided by Rachel Shively @celticrose82
Categories Potato Salads
Number Of Ingredients 10
Steps:
- Place Cottage Cheese, Lime Juice, Salt, Turmeric, Garlic Powder and milk into a mixer, blend. While blending add salad oil. Continue blending until mixture is smooth and creamy. In the meantime...Spread potatoes onto a large platter and cover with blended mixture. Top with Olives and Hard Boiled eggs. Serve alone or with Cilantro, Chopped Red Onion and Slices of Lime
PERUVIAN POTATOES WITH SPICY CREAM SAUCE (PAPAS A LA HUANCAINA)
Steps:
- Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.
- Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
- Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.
PAPA A LA HUANCAINA (POTATOES HUANCAYO-STYLE)
Papa a la Huancaína is a Peruvian potato and egg dish - I love this recipe.
Provided by Rob
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel potatoes and cut in half lengthwise.
- Combine queso fresco, evaporated milk, jalapeno pepper, and turmeric in a food processor and puree until smooth. Keep the processor running and add crackers, 1 at a time, to thicken the sauce. Drizzle in oil while processing. Adjust consistency of sauce by either adding more crackers (if the sauce is too thin) or thinning it out with milk, if sauce is too thick. Season with salt and pepper.
- Line a serving platter with lettuce leaves and distribute potatoes on top. Spoon cheese sauce over the potatoes and garnish with quartered eggs and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.
Nutrition Facts : Calories 673.8 calories, Carbohydrate 90.5 g, Cholesterol 250.2 mg, Fat 23.4 g, Fiber 10.8 g, Protein 27.8 g, SaturatedFat 9 g, Sodium 314.1 mg, Sugar 12.1 g
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