Papa a la Huancaina

(serves 8-10) 

This is the first traditional Peruvian dish that i tried at Paul's parents place, and i was sold! :) It's a family favourite and a friendly face at every special occasion, and for good reason! The name refers to the area of origin of the dish, Huancayo and it is a variation of potato salad with a creamy cheesy sauce with a hint of special yellow chilli that can't be found in Sydney, but we found the paste at a South American grocery in Randwick. The salty olives, freshly boiled egg and cheesy sauce make a great combination that is tasty but not overpowering!

Prep time: 20 min

Cooking time: 20 min

Ingredients 

1 C chopped red onion

2 tsp minced garlic

1 T vegetable oil

2 tsp aji amarillos paste

8 saltine crackers

400g feta cheese

2 C evaporated milk

Juice of ½ lime

6-8 medium  potatoes

2-3 hard boiled eggs

15 black olives

4 pieces of iceberg lettuce

Method

1. Boil the potatoes until just al dente. Cool.

2. Boil the eggs. Cool and peel off the shell and quarter.

3. In a large bowl, line the sides with lettuce, then layer the potatoes, eggs and olives.

4. In a saucepan, sauté the onion and garlic in the vegetable oil for 2 minutes, then add in the aji amirillo paste for another few minutes.

5. Using a blender or food processor, blend the crackers until a fine breadcrumbs. Put aside.

6. In a blender, add the evaporated milk and cheese. Add in the onion and garlic and continue blending. Add in the crackers and blend until a thick paste. Season to taste with salt and lime juice. 

7. Let the sauce cool to room temperature, or chill in the fridge.
8. To serve, pour the sauce on top and mix well.