Print this trip dossier

Journey Latin America asks you to accept cookies for performance and social media purposes. We use cookies on our website to personalise content, evaluate website traffic and enhance performance. You can delete or restrict cookies via your web browser. To get more information about these cookies and the processing of your personal data see our Cookie Policy. Do you accept these cookies and the processing of personal data involved? Find out more


2013 and earlier

Peruvian potato salad 'a la huancaina'

Margot

By Margot Chard
Travel Consultants


This is our take on the traditional Peruvian dish known as papa a la huancaína, combining a deliciously unusual chilli and cheese sauce from Peru with the rather more British potato salad. This recipe will either serve eight as a satisfying side or starter, or four as a main course in its own right.  

  • Prep: 20 minutes
  • Cook: 30 minutes
  • Total time: 50 minutes
  • Recipe serves: 4

Ingredients

  • Around 10 Charlotte potatoes 
  • 4 eggs 
  • 150g feta cheese 
  • 50g mature cheddar 
  • 1/2 a yellow pepper, deseeded and chopped
  • 1/2 a chilli pepper, deseeded and chopped
  • 1 shallot, chopped
  • 1 clove of garlic, chopped
  • 100ml single cream
  • Small bunch of parsley, finely chopped
  • Handful of walnuts (optional) 
  • Olive oil, salt and pepper.

Instructions

  1. Put the potatoes whole into a baking dish and add liberal quantities of olive oil, salt and pepper, rubbing the seasoning into the skin of the potatoes. Bake for around half an hour or until cooked through and crispy on the outside.
  2. Meanwhile, prepare the sauce. First, fry the shallot, chilli, yellow pepper and garlic, then add it to the cheese, cream and walnuts in a mixing bowl and combine using a blender.
  3. Hard-boil the eggs and remove the shells. Cut each egg into four or five pieces.
  4. Once the potatoes are cooked to your liking, chop each one into four or five pieces. Layer the sauce and the hard-boiled egg pieces over the top and sprinkle with parsley.
  5. Serve hot, or alternatively allow to cool and serve later on as a cold dish: the more traditional approach. For extra authenticity, garnish the dish with sliced olives.

Other holidays you may be interested in

Rafting in Peru

Family Peru: Machu Picchu and Amazon adventures

Private journey

19 days from £3,430pp

tren crucero ave of the volcanoes

Ecuador by train and Galapagos cruise

Private journey

14 days from £6,181pp

Campeche Car Hire

Luxury Mexico: Self-drive Yucatan haciendas and Caribbean coast

Private journey

11 days from £2,139pp

Icebergs in Antarctica

Antarctica: Ross Sea and the Far Side

Private journey

37 days from £27,895pp

Close

Sign up to our newsletter

Sign up to our twice monthly newsletter and be the first to know about our latest news, offer and competitions.

Sign up with...

Your email

Or...

Using a social account is fast and means you don't need to remember a password.

We never share your data either - see our terms & conditions

Facebook Connect

Remember, you can unsubscribe at any time.

To see how we take care of your data please review our Privacy Policy

Thanks for subscribing – we’ll be in touch!

You are not subscribed. Some error happened.

Share this Page

Social share page will open in new window

Send a friend

reCaptcha_try_again

Page Full Path: /sitecore/content/JLA/Home/travel-inspiration/food-and-drink/peruvian-potato-salad-a-la-huancaina

Page ID: {ABBF940F-DB79-4E28-9D20-7C19A65C7F72}

Page Name: peruvian-potato-salad-a-la-huancaina

Page Display Name: Peruvian potato salad 'a la huancaina'

Page Template Name: T027-Recipe

Page Template ID: {E95BC9BC-C28D-478C-8A17-9189F2E4BDBA}

Parent ID: {7F1A77A3-15A4-459E-BFDE-E4C0A0C461A5}

Parent Name: food-and-drink

Parent Display Name: Food & Drink

Parent Template Name: T029-PapagaioCategoryListing

Parent Template ID: {4D163066-ED7E-48E6-AF31-34B6C47536CD}