Papas a la huancaina (peruvian potato salad)

Yield: 8 servings

Measure Ingredient
8 ounces Muenster cheese, freshly grated
4 \N Hard boiled egg yolks
2 \N 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
\N \N Salt and pepper to taste
2 pounds Potatoes, cooked, peeled
\N \N Bibb lettuce leaves
3 \N Hard boiled eggs, quartered
6 \N 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 (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.

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