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Papa a la Huancaina

Papa a la Huancaina is a Peruvian appetizer from the region of Huancayo. The creamy spicy sauce is poured over cold slices of potato. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: Peruvian
Keyword: Huancayo, Huancayo Peru, Papa a la Huancaina, papa a la huancaina receta, papa a la huancaina recipe, Peruvian food, Peruvian recipes, Visit Peru
Servings: 4
Calories: 350kcal
Author: Adrianna Adarme
Cost: $12



Huancaina Sauce:

  • 12 ounces queso blanco (or feta in a pinch) cut into cubes
  • 1 whole aji amarillo pepper or habanero trimmed and roughly chopped
  • 5 ounces evaporated milk
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup neutral oil (such as avocado oil, vegetable oil or grape seed oil)
  • 4 to 5 saltine crackers

For Serving:

  • 2 whole iceberg lettuce leaves or romaine lettuce leaves
  • 6 whole russet potatoes boiled and then cooled
  • 1 large boiled egg sliced
  • 4 pitted black olives


Huancaina Sauce:

  • To a food processor or blender, add the cubes of queso blanco, along with the pepper, evaporated milk, a pinch of salt, a few rounds of freshly ground pepper, turmeric and oil. Blend until smooth. If the consistency is a bit too thick, then add an additional teaspoon or two of oil. If it’s too thin, add a few crumbled saltine crackers and blend one last time. 

To Serve:

  • Place a few slices of lettuce on a serving plate. Pour a few spoonfuls of sauce on top of the potatoes and then arrange the boiled eggs and black olives atop. Any leftover sauce can be refrigerated in an airtight container for up to 3 days. Serve immediately. 


Serving: 4g | Calories: 350kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 20mg | Potassium: 100mg | Fiber: 5g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 1.7mg | Calcium: 100mg | Iron: 0.7mg