Papa A La Huancaina Recipe
A filling traditional appetizer. Resting on a bed of chard, these perfectly boiled potatoes are topped with a zesty Peruvian Huancaina sauce, and garnished with microgreens.
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Ingredients
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Potatoes and Chard
Method
Preparation
- 1
- 2
- 3
Make Huancaina Sauce
In a blender, combine aji amarillo paste, evaporated milk, queso fresco, olive oil, minced garlic, salt, and black pepper. Blend until smooth and creamy.
- 4
Assemble the Dish
On a serving platter, place the sautéed Swiss chard as a bed. Slice the boiled potatoes and arrange them on top of the chard. Generously drizzle the Huancaina sauce over the potatoes.
- 5
Garnish and Serve
Garnish with microgreens or fresh herbs if desired. Serve warm as an appetizer.
