Papas a La Huancaina

Ingredients

Yellow potatoes

4 large, boiled and cooled

Evaporated milk

1 cup

Queso fresco

1 cup, crumbled

Aji amarillo paste

3 tablespoons

Salt

to taste

Black olives

for garnish

Hard-boiled eggs

2, sliced for garnish

Lettuce leaves

for serving

Instructions

1. Begin by boiling the yellow potatoes in salted water until tender, about 20-25 minutes. Once cooked, drain and let them cool.
2. While the potatoes are cooling, prepare the Huancaina sauce. In a blender, combine the aji amarillo paste, crumbled queso fresco, evaporated milk, and a pinch of salt. Blend until the mixture is smooth and creamy. Adjust salt to taste.
3. Once the potatoes are cool, peel them and slice them into thick rounds, approximately 1 inch thick.
4. Arrange the potato slices on a serving platter lined with fresh lettuce leaves to create a beautiful presentation.
5. Generously pour the Huancaina sauce over the potato slices, ensuring they are well-coated.
6. Garnish the dish with sliced hard-boiled eggs and black olives for an extra touch of flavor and color.
7. Serve the Papas a La Huancaina chilled or at room temperature for the best taste experience.