Relax... this isn't anything crazy. It's basically just a Peruvian potato salad of sorts, with a creamy spicy cheese sauce that's topped with chopped up hard boiled eggs and olives. It's an appetizer you'll find at almost any Peruvian restaurant and it's delicious. The potatoes even I could do without, it's the sauce that's the star and would be great over chicken or shrimp. This is a recipe that'll feed about 10-15. It's great for picnics, bbq's, family gatherings or any situation where you need to feed a crowd. Super easy, a little spicy and more complex than your average potato salad.
Papas a la Huancaina
5-6 russet potatoes- peeled, boiled and sliced into 1/4" rounds
1/2 pint cottage cheese
2 Tbl. mayonnaise
2 tsp. aji amarillo paste
1 tsp. garlic- finely chopped
1/4 c. finely chopped onion
3 hard boiled eggs- slices or quartered
1 can drained black olives- roughly chopped
Smoked paprika to dust over top
1. In a food processor blend together the cheese, mayo, aji paste, garlic and onions until well blended. Arrange potato slices in 1-2 layers on a platter and top with the sauce. Place the egg slices over, sprinke the olives over and dust with the smoked paprika. Keep chilled until ready to serve.