Recipe courtesy of Mary Sue Milliken and Susan Feniger

Papas a la Huancaina

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  • Level: Easy
  • Yield: 4 to 6 servings
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1 cup cottage cheese

3 hardboiled egg yolks

2 teaspoons coarse salt

1/2 teaspoon yellow Aji, or Tabasco

2 tablespoons vegetable oil

Juice of 1 lemon

2 tablespoons milk

1/2 bunch scallions, white and light green parts only, chopped

Lettuce leaves for plates

12 baby new potatoes, boiled and cut into 3/4 inch dice

2 hardboiled eggs, sliced

10 black olives


  1. In a blender, combine cottage cheese, egg yolks, salt and pepper and Aji or Tabasco. With motor running, add oil in a slow stream, blending until incorporated. Add lemon juice, milk and scallions and blend until combined. (For a thicker sauce, add more cottage cheese, for a thinner sauce, add more milk.)
  2. Line plates with lettuce leaves. Toss potatoes with sauce to coat evenly and arrange on lettuce leaves. Top with egg slices and place black olives around the edges of the plates.