Potato salad with spicy cheese sauce recipe (papas a la huancaina)

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Created by Olivia Andrews

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Cuisine: Peruvian
Serves 4 as a light meal

From the potato’s original birthplace comes this national dish of potato salad with spicy cheese sauce. It can be served cold or at room temperature, making it perfect for picnics.

Ingredients

600g small sapphire potatoes* or other waxy potatoes
60ml (¼ cup) olive oil
1 garlic clove, roughly chopped
2 small red onions, thinly sliced
3 whole aji amarillo (yellow Peruvian chillies) in brine, roughly chopped (or use ¼ cup aji amarillo paste)*
100g queso fresco*, plus extra, crumbled, to serve
250ml (1 cup) evaporated milk
60ml (¼ cup) milk 2 Salada quarters, crumbled 2 limes, juiced
45g (¼ cup) small black olives, such as Niçoise or Ligurian
1 tbsp roughly chopped coriander
Soft-boiled eggs and baby cos lettuce leaves, to serve

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Preparation

Place potatoes in a pan of cold, salted water and bring to the boil. Cook for 15 minutes or until tender. Drain, then set aside to cool. Peel and discard skins, then cut potatoes into wedges.

Heat 1 tbsp oil in a frying pan over medium heat. Add garlic and one-quarter of the onions. Cook, stirring, for 6 minutes or until soft and translucent. Set aside to cool slightly.

To make sauce, place aji amarillo, queso fresco, evaporated milk, milk, crackers, 1½ tbsp lime juice, remaining 2 tbsp oil and fried onion mixture in a blender and blend to a purée. Transfer mixture to a bowl, then season with salt and pepper. Makes 500ml (2 cups). Store leftovers in an airtight container in the fridge for up to 3 days and serve with grilled chicken or steak.

Meanwhile, place olives and coriander in a bowl with remaining onion and lime juice, and toss gently to combine.

Divide potatoes among plates, drizzle each with some sauce, then top with onion salad and scatter with extra queso fresco. Serve cold with eggs and lettuce leaves.

* Sapphire potatoes are purple and slightly floury, which makes them suitable for boiling. They remain purple when cooked.
* The Goya brand of amarillo chillies is available, both whole in brine and in a paste, from specialist food shops and delis.
* Queso fresco (literally ‘fresh cheese’) is a soft, mild cheese made from cow’s milk and is traditionally used to make papas a la huancaina. It is available from Casa Iberica Deli. Substitute a mild feta, such as Danish, or farmer’s cottage cheese.

Photography by John Laurie.

If you enjoyed this Potato salad with spicy cheese sauce recipe (papas a la huancaina) then browse more Peruvian recipes, salad recipes, easy recipes and our most popular hainanese chicken rice recipe.

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