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Appetizer
Papa a la Huancaína
Prep time
40 min
Portions
2
Difficulty
Easy
434
kcal
Nutrition · Per portion
Carbs
36 g
Protein
9.8 g
Fat
28.7 g
Ingredients
For 2 portions
- Potatoes waxy¼ kg
- Aji Amarillo 1 tbsp pasteOr: Chili pepper, Cayenne pepperas needed
- Cream cheese65 g
- Crackers25 g
- Lime juice½ tbsp
- Garlic cloves1 Stk
- Olive oilOr: Sunflower oil30 ml
- Eggs 1 pc hard-boiledas needed
- Olives black20 g
- Lettuce hearts1 leaf
- Corn canned50 g
- Iodized salt¼ tsp
Method
Step by step
- 1
Boil potatoes in skins 25 min, drain, peel, slice.
- 2
Puree aji amarillo paste, cream cheese, crackers, pressed garlic, lime juice and salt in blender.
- 3
Stream in olive oil until creamy.
- 4
If too thick, thin with some milk.
- 5
Lay lettuce leaves on plates.
- 6
Arrange potato slices on top.
- 7
Pour yellow sauce generously over.
- 8
Garnish with hard-boiled eggs and olives.
- 9
Optionally add corn.
- 10
Serve at room temperature.
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