Peruvian Huancaína Potatoes

Recipes of Vegetables

Peruvian Cooking

Ingredients serves 4

For the Huancaína Sauce

• 6 yellow chilies, seeds removed
• 2 teaspoons sugar
• 4 hard boiled egg yolks
• ½ lb fresh cheese or soft goat cheese
• Juice of 3 limes
• Cup vegetable oil
• Salt and pepper
• 1 can evaporated milk
• Soda crackers

For the potatoes

• 2 lbs potatoes, cooked, peeled, and sliced into rounds
• Lettuce leaves to accompany
• 4 hard-boiled eggs,
• Finely chopped parsley
• and black olives

Preparation

1 The sauce: boíl the chili peppers twice for 10 minutes each, changing the water and adding a teaspoon of sugar each time. Place the peppers, egg yolks, cheese, lemon or lime juice and oil in a blender and process until smooth. Season with salt and pepper to taste.

2 Adjust the consistency with evaporated milk or ground soda crackers.

3 Arrange the cooked potatoes on a plate and top with the Huancaína Sauce. Garnish with hardboiled eggs, parsley, black olives, and lettuce leaves.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

A reserve Merlot with slighly toasty flavors and a soft, round texture would combine perfectly with this dish. Another alternative is a barrel-aged reserve Chardonnay that would be a bit lusk, like the preparation.