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
- 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.
- 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.
- 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.
- Hard-boil the eggs and remove the shells. Cut each egg into four or five pieces.
- 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.
- 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.