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Title: Papas a la Huancaina (Peruvian Potato Salad)
Categories: Salad Vegetable Cheese
Yield: 8 Servings

8ozMuenster cheese, freshly grated
4 Hard boiled egg yolks
2 Smashed, seeded mild green chili peppers or
1tbChili powder
1/4cOlive oil
1cHeavy cream
1tbLemon juice
1/4cFinely chopped onion
  Salt and pepper to taste
2lbPotatoes, cooked, peeled
  Bibb lettuce leaves
3 Hard boiled eggs, quartered
6 Black olives or pimeto stuffed olives

Combine cheese, egg yolks and chiles in a bowl and beat with a wooden spoon. Gradually add the oil, cream and lemon juice, while beating constantly. Add salt and freshly ground pepper to taste and blend thoroughly. Adjust seasoning. Arrange potatoes on a serving platter, top with the cheese sauce and garnish with the lettuce leaves, eggs and olives. Serve at room temperature or chilled. You can add turmeric (1/2 tsp) to the sauce, substitute cheddar for the Muenster. I've tried to make the sauce in my blender but it didn't work to well.

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