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Papa a la Huancaína

Papa a la Huancaína

This cold potato dish is a Peruvian classic. The sauce, lightly flavored with Aji Amarillo, keeps for 2-3 days in the fridge and is a great veggie dip or even pasta sauce.


  • 2 lbs new potatoes
  • 6 lettuce leaves
  • 3 hard-boiled eggs
  • Black olives

Huancaína Sauce

  • 3 soaked Ajis Amarillo or ¾ cup Aji Amarillo paste
  • 100 g queso fresco or feta cheese
  • 4 saltines or crumbs from one slice of bread
  • ¾ cup milk
  • 1/3 cup olive oil
  • Salt to taste


  1. 1

    To make the sauce, place ajis in a food processor. If using whole, rehydrated ajis, then purée them for 5 minutes. If using aji paste, proceed to step two.

  2. 2

    Add remaining sauce ingredients and purée. Set aside.

  3. 3

    Boil potatoes in salted water until they are cooked but still somewhat firm. Drain and dry completely.

  4. 4

    Place lettuce leaves on a large plate. Slice potatoes and lay on lettuce leaves.

  5. 5

    Pour the sauce over the potatoes and garnish with hardboiled eggs and olives.