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Peruvian Papa a la Huancaína Recipe

Peruvian Papa a la Huancaína Recipe

Papa a la Huancaína is a Peruvian dish made from boiled potatoes topped with a spicy creamy sauce, boiled eggs and olives. Its name translates to ‘Huancayo style potatoes’. It is usually served cold as an appetizer over a bed of lettuce leaves, or as a side dish. 

The Huancaína sauce is made from ají amarillo, a South American yellow chili pepper, and fresh cheese. It is a very popular sauce in Peruvian cuisine and can be incorporated into many other meals, such as with steak, spaghetti, or even as a dipping sauce. 

Origin & Cultural Significance

This potato-based dish originated in Huancayo, a city located in the Andes, in the 19th century. Originally made popular by the rail workers, Papa a la Huancaína quickly became a staple dish across Peru. 

Traditionally, a batán (a large, stone pestle and mortar) would have been used to make the sauce smooth and creamy, but today many cooks use a blender for convenience.

Peruvian Papa a La Huancaina

Peruvian Papa a la Huancaína Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 20 minutes
Total Time: 55 minutes


  • Yellow potatoes - 8
  • Fresh cheese - 1 cup
  • Ají amarillo chili peppers - 4
  • Garlic cloves - 2
  • Milk - 1-3 tbsp
  • Iceberg lettuce - 4 leaves
  • Eggs - 4
  • Olives - 8
  • Salt - to taste


  1. Add the potatoes to a saucepan and boil for 20 minutes, until soft. Once cooked, drain the potatoes and leave them to cool.
  2. In another pan, boil the eggs until they are hard boiled, leave to cool, peel and cut them in half lengthways. 
  3. Slice open the ají amarillo chili peppers and remove the seeds.
  4. In a frying pan, fry the chili peppers and garlic until fragrant.
  5. Put the chili peppers, garlic, cheese and salt into a pestle and mortar, or blender, and grind until smooth.
  6. If the sauce is too thick, add milk in small amounts until a custard-like consistency is achieved. 
  7.  Slice the potatoes into halves and lay them on lettuce leaves. 
  8. Generously top with your Huancai­na sauce and place boiled eggs and olives on top.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 553Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 217mgSodium: 517mgCarbohydrates: 80gFiber: 9gSugar: 8gProtein: 23g

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