Papa a la Huancaina

Jump to recipe

Papa a la Huancaina


For me, food and family are intrinsically connected. Many of my most vivid memories as a child revolve around, you guessed it, eating. Born and raised in Peru, I really had no choice at all but to fall in love with food. Cooking and sharing meals with family and friends is central to our culture, and perhaps a reason why food blogging is a natural extension of myself. I may also just be extremely biased and think Peruvian food is the best ever and want you to eat a lot of it all the time forever. I am out of control.

I mentioned sharing. This potato salad you definitely need to share. I mean, look at it, it’s huge. Hey! Here’s another fun fact about Peruvians: we don’t know how to make only a little bit of something, only a whole lot of something, plus more just in case. Modesty is not in our nomenclature.

Papa a la huancaina is a cold potato salad often served as an appetizer or first course at parties. The potatoes are first boiled, peeled, and then sliced before being scattered over fresh lettuce leaves and doused with glorious, spicy, aji amarillo cream sauce. Hard-boiled eggs are cut into quarters and black olives are sliced in half before getting strewn on top. Papa a la huancaina is a delight to eat– it’s unbelievably creamy from the tenuity of the potatoes and the richness of the egg yolks; every bite yields readily in your mouth.



Papa a la Huancaina



Papa a la Huancaina


// More Peruvian foodstuffs: 




Add a comment...

Your email is never published or shared. Required fields are marked *

    okie dokie artichokie

    Serving Boston and Surrounding Areas