Papas A La Huancaina

At a Glance

  • Prep Method: null
  • Yield: 24

Recipe By:


  • 1 1/3 cups Queso fresco
  • 1 1/3 cup Feta cheese
  • 1 cup Evaporated milk
  • 2 Hard-cooked egg white
  • 4 Large soda crackers*
  • 4 tablespoons Aji Amarillo paste**
  • 1 teaspoon Turmeric
  • 4 tablespoons Extra-virgin olive oil
  • Salt As needed
  • 8 pounds Medium potatoes
  • 24 Iceberg lettuce cups
  • 48 Peruvian black olives (packed in brine) or kalamata olives, pitted and sliced

*Large soda crackers are available in Latin grocery stores, or substitute 8 saltine crackers for 4 soda crackers and season with slightly less salt.

**Aji amarillo is a Peruvian hot yellow pepper that can be found pureed in jars or frozen whole. For whole aji amarillo, peel, seed and puree in a blender with a small amount of vegetable oil; use as directed.


1. In blender container, process queso fresco, feta cheese and evaporated milk until well blended. Add egg white, crackers, aji amarillo paste and turmeric; process until blended. With motor running, slowly add oil. Season to taste with salt. Cover and refrigerate until cold; sauce will thicken on standing.

2. Place potatoes in large pot with 2 tablespoons salt and cold water to cover. Bring to a boil; reduce heat and simmer about 20 minutes, or until potatoes are tender. Drain and refrigerate until cool; cut into 1/4-inch slices. Fold potatoes and sauce together with a rubber spatula. Cover and chill before using. Yield: 18 cups

3. For each serving, to order: Spoon 3/4 cup potato mixture into a lettuce cup; garnish with olives.

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