Papas a la Huancaina Recipe

Papas a la Huancaina Recipe

  • 8 Yukon Gold potatoes
  • 1 teaspoon olive oil
  • 4 yellow chile peppers
  • 2 garlic cloves
  • 14 ounces queso blanco (fresh white cheese)
  • 1/2 cup vegetable oil
  • 2 tablespoons heavy whipping cream, or more as needed (optional)
  • 4 leaves lettuce, or more to taste
  • 2 hard-boiled eggs, halved
  • 6 large black olives, halved
  1. Bring a large pot of water to a boil. Add potatoes; cook until tender when pierced with a fork, 30 to 45 minutes. Drain and let cool, about 15 minutes.
  2. Heat olive oil in a small saucepan. Add yellow chile peppers and garlic cloves; cook and stir until lightly golden, about 2 minutes.
  3. Transfer chile peppers and garlic cloves to a blender. Add queso blanco and vegetable oil; blend until smooth. Thin with heavy cream until a creamy consistency is reached.
  4. Arrange lettuce leaves on a large platter. Cut potatoes in half and place on top. Pour sauce over potatoes. Garnish with hard-boiled eggs and black olives.
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