Papa a la Huancaína is a South American salad of boiled potatoes in a spicy, creamy sauce called Salsa a la Huancaína. Although the dish’s name is derived from Huancayo, a city in the Peruvian highlands, it has become a staple of everyday and holiday cuisine throughout the country. It is typically served cold as a starter over lettuce leaves and garnished with black olives, white corn kernels and hard boiled egg quarters.
In the south of Peru (Cuzco, Puno, Arequipa) it is served with Salsa de Ocopa rather than Huancaína sauce, made from freshly toasted peanuts, fried onions and tomatoes, aji amarillo, cream or condensed milk, crushed crackers or dried bread, salt, and huacatay (Tagetes minuta).
- 1 kg medium new potatoes
- 3 hard-boiled eggs
- 2 containers cottage cheese <em>, 225 g each - use creamed kind</em>
- ¼ teaspoon chilli powder
- few drops Tabasco sauce
- 1/8 teaspoon pepper
- 1½ teaspoons seasoned salt
- 1 teaspoon salt
- 1½ tablespoons cream
- ⅓ cup olive oil
- ¼ cup onion; minced
- ¼ cup parsley; snipped
- lettuce leaves
- 8 ripe olives
- few sprigs parsley
- Early in the day: Wash then cook potatoes in boiling water about 30 minutes, or just until tender. Drain peel, then cut into 1 cm-thick slivers; cool, refrigerate.
- About ½ hour before serving: Shell eggs; cut in half, then remove yolks, chop whites and set aside.
- In small bowl, mash egg yolks, then add cottage cheese, red pepper, Tabasco, chilli powder, seasoned salt, salt, and cream; beat, with electric mixer at medium speed, until smooth. Gradually add olive oil while continuing to beat; blend in onion and parsley.
- Around sides of large plate or platter, arrange lettuce leaves; heap potato slices in centre; spread with cheese salad dressing, covering potatoes completely. Garnish with chopped egg whites, olives, and parsley sprigs.