Papas a la huancaina (peruvian potato salad)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Muenster cheese, freshly grated |
| 4 | Hard boiled egg yolks | |
| 2 | Smashed, seeded mild green chili peppers or | |
| 1 | tablespoon | Chili powder |
| ¼ | cup | Olive oil |
| 1 | cup | Heavy cream |
| 1 | tablespoon | Lemon juice |
| ¼ | cup | Finely chopped onion |
| Salt and pepper to taste | ||
| 2 | pounds | Potatoes, cooked, peeled |
| Bibb lettuce leaves | ||
| 3 | Hard boiled eggs, quartered | |
| 6 | Black olives or pimeto stuffed olives | |
Directions
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 (½ 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.