Papa a la Huancaína
If you've got waxy yellow potatoes, aji amarillo paste and queso fresco, you're most of the way to this Peruvian starter: about 65 minutes of cooking across 6 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for pan and large pot. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Scrub the potatoes and simmer them whole in salted water for 20 to 25 minutes until a knife slides through easily, then drain and let them cool enough to peel and slice into thick rounds.
- Place the eggs in cold water, bring to a boil, and cook for 9 minutes for fully set yolks, then chill in cold water, peel, and slice into wedges.
- Warm the oil in a small pan and gently soften the minced garlic with the aji amarillo paste for 2 to 3 minutes until fragrant but not browned, then let it cool slightly.
- Blend the queso fresco, evaporated milk, crumbled crackers, the cooked aji-garlic mixture, and a squeeze of lime until you have a smooth, pourable sauce, loosening with a little more milk if needed and seasoning with salt and pepper.
- Line each plate with a lettuce leaf, fan the potato slices on top, and ladle the warm-to-room-temperature sauce generously over them.
- Garnish each portion with egg wedges and olives, and serve promptly so the sauce stays glossy.
You'll use: Pan · Large pot · Saucepan · Blender
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Lime
- lemon
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
What to serve with Papa a la Huancaína
- Aji de Gallina Chicken
- Anticuchos Beef
- Arroz Chaufa Chicken
- Carapulcra Chicken
Tips & common questions
How long does Papa a la Huancaína take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Papa a la Huancaína vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Papa a la Huancaína is an original Peruvian recipe developed in-house by Consomee. Photo: Cuisine Perú Papa a la Huancaína.jpg by AgainErick, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.