| Level: | Easy |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup cottage cheese
- 3 hardboiled egg yolks
- 2 teaspoons coarse salt
- 1/2 teaspoon yellow Aji, or Tabasco
- 2 tablespoons vegetable oil
- Juice of 1 lemon
- 2 tablespoons milk
- 1/2 bunch scallions, white and light green parts only, chopped
- Lettuce leaves for plates
- 12 baby new potatoes, boiled and cut into 3/4 inch dice
- 2 hardboiled eggs, sliced
- 10 black olives
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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 179 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 133 mg |
| Sodium | 350 mg |
Reviews
no no no no no….you cannot have “papa a la huancaina” without saltine crackers blended into the sauce. You really also need “aji amarillo” (https://www.amazon.com/gp/product/B071R6MFMV?ref=ppx_pt2_dt_b_prod_image) and not tabasco (whaaat??). I see so many recipes eliminating the saltines (because it seems low rent?) but I guarantee, no Peruvian would leave them out.