Recipe: Papas a La Huancaina (Peruvian Potato Salad) for Melissa

PAPAS A LA HUANCAINA
Source: Flavio Solorzano Alvarez, executive chef, El Se orio de Sulco, Lima, Peru

1/2 cup red onion, chopped
1 teaspoon garlic, minced
2 tablespoons vegetable oil
5 Ajies amarillo, seeded, de-veined and chopped
3 or 4 saltines
1/2 pound fresh white cheese, cubed
1 cup evaporated milk
Oil, as needed
Salt to taste
Juice of 1/2 Key lime

For serving:
6 potatoes, cooked (cold)
Lettuce leaves, as needed
Boiled egg slices, as needed
Black olives, as needed
Cooked corn kernels, as needed

In a small skillet, heat the 2 tablespoons of vegetable oil and, over medium heat, saut the onion, garlic and aji amarillo until the onion is translucent, about 5 minutes.

Remove onion mixture from the heat and in a blender or a food processor fitted with a steel blade, blend together with the crackers, white cheese, evaporated milk and salt, adding just enough vegetable oil to give the mixture a smooth creamy consistency.

Add the juice of 1/2 Key lime and blend for a few seconds more. Adjust seasoning to taste, adding more salt if necessary. Let sauce cool to room temperature or chill in the refrigerator.

To serve, pour the sauce over sliced cold boiled potatoes and garnish with boiled egg slices, olives, cooked corn kernels and lettuce leaves.

Serves 6.

Papas a La Huancaina (Peruvian Potato Salad)

8 oz Muenster cheese, freshly grated
4 Hard boiled egg yolks
2 Smashed, seeded mild green chili peppers or
1 tbsp Chili powder
1/4 cup Olive oil
1 cup Heavy cream
1 tbsp Lemon juice
1/4 cup 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

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.