Peruvian Potato Salad

Main ingredients in this recipe.

• Potatoes: I use small potatoes that come in different colors and sizes (image above). They bake faster and fall apart less. But you can use any small potato or regular ones, the one you always make potato salad with.
• Queso fresco: it’s made from cow’s milk and is white and has a somewhat crumbly grainy texture (image below, left). It is not a soft cheese. You can buy it online.
• Yellow pepper paste: this is the star of this dish and the ingredient that, in my opinion, sets it apart (image below, right). The yellow chili peppers used are not the regular ones you usually see in the market, brother to the green and red, no, this is a small orange-yellowish one, similar to the jalapeño in size. You can buy the paste online too.
• Crackers: salty or water crackers are used to thicken the mixture. Any type that is plain in flavor will do. Breadcrumbs can be used too, but I think the crackers are easily found and superior in texture.
• Other ingredients: the rest of the ingredients are hard boiled eggs, parsley, black olives (which I didn’t use but is typical)

Steps for making the sauce:

1. Lightly sautée onion in oil.
2. Add the rest of the ingredients to the same pan, or transfer it all to the blender.
3. Blend or mix with enough olive oil to make a paste.
4. Mix with the potatoes, hard-boiled eggs and rest of the ingredients.

Type of potatoes to use.

Tips & tricks for this recipe.

• Potatoes: use small potatoes if you can find them. They have a better structure. But the potatoes you use for making your favorite potato salad will work.
• Yellow pepper paste: you can make a batch and keep it in the fridge. Here’s a link to a homemade recipe. Or you can buy it online since the Peruvian yellow peppers might be hard to find.
• Olives: do use them if you have some. They add to the final dish.
• Queso fresco: it should be somewhat crumbly. You can buy it online.
• Substitutions: though they are not exactly the same, you can sub a mix of regular yellow pepper with habanero peppers (for heat, or any other spicy yellow pepper you like), and the queso fresco for firm ricotta with some cream cheese. It will work once you blend everything.
• Evaporated milk: I use regular whole milk when I don’t have evaporated. It works just fine.

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Peruvian Potato Salad

• Author: Paula Montenegro
• Prep Time: 20
• Cook Time: 30
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Peruvian

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Description

This Peruvian Potato Salad is delicious, colorful and easy to make. Tender potatoes in a creamy dressing made with yellow pepper paste and queso fresco!

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Scale 1x2x3x

Ingredients

• ½ an onion
• 6 Tbs yellow pepper paste (homemade recipe)
• Salt
• 9 oz (250g) queso fresco, (see notes below)
• ¼ to 1/3 cup olive oil + a few Tbs extra
• ½ cup evaporated milk or whole milk
• 3–4 water crackers or saltines
• 4 eggs, hard-boiled (see notes below)
• 2 pounds assorted small potatoes (skins left on)
• 1/2 cup of black olives (I didn’t use them, but they are typical)
• ½ a lime
• Chopped fresh parsley, to serve

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Instructions

1. In a skillet, sautée onion in a few Tbs olive oil over medium heat, until starting to get golden.
2. Add the pepper paste and cook, stirring, for 1 minute.
3. Transfer the mixture to a blender, or use an immersion blender directly in the pan.
4. Add queso fresco, milk, crackers, salt and pepper to taste, and ¼ cup olive oil. Blend until smooth. Add lime juice and check seasonings, adjusting if necessary.
5. Add the rest of the olive oil if you want a thinner consistency.
6. Meanwhile, cook potatoes in a large pan of salted water. Drain, transfer to a large bowl, add the lime juice and a couple of tablespoons olive oil, toss and let cool.
7. Potatoes and eggs can be made in advance if you want a cold salad.
8. In a serving bowl put potatoes and add some of the pepper sauce. Toss.
9. Add some more sauce, sprinkle with parsley and arrange the eggs, cut into quarters, around the edges of the bowl.
10. Scatter olives on top if using.
11. Serve with a bowl of extra sauce drizzled with olive oil if you want.

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Notes

Tips & tricks for this recipe.

• Potatoes: use small potatoes if you can find them. They have a better structure. But the potatoes you use for making your favorite potato salad will work.
• Yellow pepper paste: you can make a batch and keep it in the fridge. Here’s a link to a homemade recipe. Or you can buy it online since the Peruvian yellow peppers might be hard to find.
• Olives: do use them if you have some. They add to the final dish.
• Queso fresco: it should be somewhat crumbly. You can buy it online.
• Substitutions: though they are not exactly the same, you can sub a mix of regular yellow pepper with habanero peppers (for heat, or any other spicy yellow pepper you like), and the queso fresco for firm ricotta with some cream cheese. It will work once you blend everything.
• Evaporated milk: I use regular whole milk when I don’t have evaporated. It works just fine.
• Hard-boiled eggs: put eggs in regular tap water with a sprinkling of salt (this prevents the white from escaping in case of the eggshell breaking while cooking), and cook for 10 minutes exactly after it starts to boil. Drain, rinse in cold water for a few minutes and peel.

Keywords: Peruvian potato salad, pepper potato salad, papas a la huancaina

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!