Papas A La Huancaina

Recipe Ingredients

1 cup	146g / 5.1oz	Cottage cheese
3		Hard-boiled egg yolks
2 teaspoons	10ml	Coarse salt
1/2 teaspoon	2.5ml	Yellow Aji, or Tabasco sauce
2 tablespoons	30ml	Vegetable oil
		Juice of 1 lemon
2 tablespoons	30ml	Milk
1/2		Scallions - white, light green parts only - chopped
		Lettuce leaves - for plates
12		Baby new potatoes - boiled, cut into 3/4" dice
2		Hard-boiled eggs - sliced
10		Black olives

Recipe Instructions

In a blender, combine cottage cheese, egg yolks, salt and pepper and Aji or Tabasco. With motor running, add oil in a slow stream, blending until incorporated. Add lemon juice, milk and scallions and blend until combined. (For a thicker sauce, add more cottage cheese, for a thinner sauce, add more milk.)

Line plates with lettuce leaves. Toss potatoes with sauce to coat evenly and arrange on lettuce leaves. Top with egg slices and place black olives around the edges of the plates.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6360 broadcast 01-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.