A typical recipe from the Peruvian Andes, easy to make and serve cold. The cheese-based sauce is also excellent on many other vegetables
There Peruvian cuisine it is a very varied cuisine, the result of millennia of pre-Columbian culture and the influences of the Spanish, African and Chinese. It varies very much from the coast to the Andes mountains, and even if in the world it is the ceviche the most famous recipe hides many other specialties. One of the typical dishes are proper Huancaína potatoes which take their name from the city of Huancayo, in the center of the country and at the foot of the Andes mountain range. The mountain cuisine is rich in meats, corn, cassava, cheese, chilli peppers, peanuts and aromatic herbs. And of course potatoes – the real national food and the basis of many recipes. Peruvian cuisine has been recognized as one of the most interesting in the world, where world-famous restaurants such as Central, Maido and Astrid & Gastón are based, in the top ten of The Word’s 50 Best Restaurants and which have become a driving force for international gastronomic tourism.
Potatoes and the recipe
Potatoes were born right in Peru before spreading to the rest of the world, and over 4000 different varieties are still grown here. To make this salad, different types are mixed – at the supermarket you can buy yellow, white and red potatoes, even sweet American ones if you like them. The sauce preserves separately before serving and is excellent for seasoning other boiled or steamed and raw vegetables.
Ingredients for 4 people
2 boiled yellow potatoes
2 yellow Peruvian potatoes (or two red potatoes)
2 boiled white potatoes
½ onion cut into julienne strips
200 g of fresh spreadable cheese
3 clean yellow peppers
½ cup of milk
¼ cup of oil
½ lemon
2 boiled eggs
4 black olives
½ can of cooked corn kernels
lettuce leaves
salt
Preparation
To prepare the Huancaína potatoes, first peel the potatoes and cut them into thick slices. Separately, fry the onion until golden brown.
Blend the cheese with the golden onion, raw peppers, milk and oil, salt and lemon juice until a smooth cream is obtained.
Serve the sauce on the potatoes and accompany with boiled eggs, olives, corn and lettuce leaves.
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