Papas A La Huancaina (Peruvian Potato Salad) Recipe - Cooking Index
8 oz | 227g | Muenster cheese - freshly grated |
4 | Hard boiled egg yolks --smashed | |
2 | Mild green peppers --seeded | |
OR | ||
1 tablespoon | 15ml | Chili powder |
1/4 cup | 59ml | Olive oil |
1 cup | 237ml | Heavy cream |
1 tablespoon | 15ml | Lemon juice |
1/4 cup | 15g / 0.5oz | Onion - finely chopped |
Salt and pepper to taste | ||
2 lbs | 908g / 32oz | Potatoes - cooked, peeled |
Bibb lettuce leaves | ||
3 | Hard boiled eggs - quartered | |
6 | Black olives or pimento - 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.
Source:
Cooking Live Show #8891
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