Papas A La Huancaina (peruvian Potato Salad) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Muenster cheese, freshly grated
4: Hard boiled egg yolks,
2: Smashed, seeded mild green chili peppers or
1 tbsp: Chili powder,
1/4 cup: Olive oil,
1 cup: Heavy cream,
1 tbsp: Lemon juice,
1/4 cup: Finely chopped onion,
Salt and pepper to taste,
2 lbs: Potatoes, cooked, peeled
Bibb lettuce leaves,
3: Hard boiled eggs, quartered
6: Black olives or pimeto stuffed olives,
Directions:
Combine cheese, egg yolks and chiles in a bowl and beat with a wooden
spoon. Gradually add the oil, cream and lemon juice, while beating
constantly. Add salt and freshly ground pepper to taste and blend
thoroughly. Adjust seasoning. Arrange potatoes on a serving platter,
top with the cheese sauce and garnish with the lettuce leaves, eggs
and olives. Serve at room temperature or chilled. You can add
turmeric (1/2 tsp) to the sauce, substitute cheddar for the Muenster.
Ive tried to make the sauce in my blender but it didnt work to well.
Source from luhu.jp
spoon. Gradually add the oil, cream and lemon juice, while beating
constantly. Add salt and freshly ground pepper to taste and blend
thoroughly. Adjust seasoning. Arrange potatoes on a serving platter,
top with the cheese sauce and garnish with the lettuce leaves, eggs
and olives. Serve at room temperature or chilled. You can add
turmeric (1/2 tsp) to the sauce, substitute cheddar for the Muenster.
Ive tried to make the sauce in my blender but it didnt work to well.
Source from luhu.jp