Cooking Recipe Papas A La Huancaina (Peruvian Potato Salad)
Recipe Ingredients
8 oz
Muenster cheese, freshly
-grated
4
Hard boiled egg yolks
2
Smashed, seeded mild green
-chili peppers or
1 tb
Chili powder
1/4 c
Olive oil
1 c
Heavy cream
1 tb
Lemon juice
1/4 c
Finely chopped onion
Salt and pepper to taste
2 lb
Potatoes, cooked, peeled
Bibb lettuce leaves
3
Hard boiled eggs, quartered
6
Black olives or pimeto
-stuffed olives
Directions
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.