This popular potato salad (papas a la Huancaina) is as delicious as it is colorful (similar to the no mayo potato salad). Perfectly tender potatoes are combined with a creamy dressing made with spicy yellow pepper paste and queso fresco. It's served with hard-boiled eggs and black olives.
Not your usual potato salad
If you think it's time to add a new and different potato salad recipe to your repertoire, this is a fantastic and unique recipe.
This is the famous Papas a la Huancaina, a typical dish from Peru that I loosely translated to Peruvian potato salad.
The sauce is super easy to make and can be mixed in the blender or with an immersion blender (one of my favorite inventions ever!), so other than searching for a few of the ingredients, it's a no-brainer.
According to my friends from Peru, it's such a standard meal that there are as many recipes as grandmothers. This is one of my favorite potato salads ever, so I say go for it and try it at least once.
It's a great addition to our side dish category.
Ingredient list
- Potatoes: I use small potatoes, which come in different colors and sizes. They bake faster and fall apart less. But you can use any small potato or regular ones, the ones you always make potato salad with. Fingerling potatoes and Yukon gold potatoes are popular.
- Queso fresco: it's made from cow's milk and is white and has a somewhat crumbly grainy texture. It is not a soft cheese. You can buy it online.
- Aji amarillo paste: the yellow pepper paste is the star of this dish and the ingredient that sets it apart. 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 jalapeños in size.
- 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 superior in texture.
- Hard-boiled eggs.
- Fresh parsley.
- Black olives: with or without pits. I use kalamata olives with pits.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Type of potatoes
For the traditional dish yellow potatoes (or "papa amarilla" in Spanish) are used, which are common in Peruvian cuisine.
Yellow potatoes have a creamy texture and a slightly sweet taste that complements the rich and spicy sauce.
If you can't find yellow potatoes, use a starchy potato, such as red, Yukon Gold, or fingerling potatoes, that will not completely disintegrate and hold its shape well when boiled.
Keep in mind that the texture and flavor of the dish may vary slightly depending on the type used.
I like to use a mix and feel it makes the dish more festive, and a simple potato salad acquires more of an identity.
I find that small potatoes always work better than large ones. But any type you regularly use for your favorite potato salad works.
Depending on where you live, you'll find different types of potatoes.
How to make papas a la huancaina
- Potatoes: they are cooked with skin or without. Leaving the skin on is the way to go if using small ones. If you are using regular potatoes, it's your choice. My recommendation is to boil them with their skins and peel them after they've cooled down.
- Sauce: it's the star of the recipe, and it's very simple. Mix the ingredients in the pan where you sauteed the onion with an immersion blender, or transfer it all to a regular blender. I find the first option much easier and less messy.
Kitchen Notes
- Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- 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 yellow pepper sauce 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 and 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: it adds a unique flavor and texture. But I have used regular whole milk with good results. Just add less of it.
- Variation: add some thinly sliced onion, regular or red onion. Some people also add minced garlic.
Related recipes you might like:
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Peruvian Potato Salad (papas a la Huancaina)
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Ingredients
Yellow pepper sauce:
- ⅓ cup chopped onion
- 2 tablespoons olive oil, to cook the onion
- 6 tablespoons yellow pepper paste, store-bought or homemade; see Notes below
- 9 ounces queso fresco, see notes below
- ½ cup evaporated milk or whole milk
- ¼ cup olive oil
- 3 or 4 water crackers or saltines
- Salt and black pepper, to taste
- ½ teaspoon lime juice
Potatoes:
- 2 pounds baby or small potatoes, skins left on
- 2 or 3 tablespoons olive oil, for the potatoes
To assemble:
- 4 eggs, hard-boiled
- ½ cup of black olives, to serve
- 2 tablespoons chopped fresh parsley, to serve
Instructions
- In a skillet, sautée ⅓ cup chopped onion in 2 tablespoons olive oil over medium heat until lightly golden.
- Add 6 tablespoons yellow pepper paste and cook, stirring, for 1 minute.
- Use an immersion blender directly in the pan or transfer the mixture to a blender.
- Add 9 ounces queso fresco, ½ cup evaporated milk, 3 or 4 water crackers or saltines, salt and pepper to taste, and ¼ cup olive oil. Blend until smooth.
- Add ½ teaspoon lime juice and check seasonings, adjusting if necessary. If you want a thinner consistency, add a few more tablespoons olive oil.
- Meanwhile, cook 2 pounds baby potatoes in a large pan of salted water. Drain, transfer to a large bowl, add a couple of tablespoons olive oil, toss and let cool.
- In a serving bowl put potatoes and toss with some of the pepper sauce.
- Add some more sauce, sprinkle with 2 tablespoons chopped fresh parsley and arrange 4 hard-boiled eggs, cut into quarters, around the edges of the bowl. Scatter ½ cup black olives on top.
- Serve with a bowl of extra sauce drizzled with olive oil.
Pink Patisserie says
I'm so intrigued by yellow pepper paste! What a wonderful looking salad. My husband is a pepper freak and he would go crazy if I made this for him. We have an abundance of asian markets where I live so I will definitely check it out! Thanks for sharing this recipe. I know very little about Peruvian food!
Montse {Rhu and Sam} says
Si, es una ensalada de patatas diferente y original. Tengo que probar esa pasta de ají amarillo! Seguro que la encuentro en algún supermercado de productos internacionales.
Cocoa and Lavender says
This is the most wonderful looking potato salad ever! I love all the different potatoes you used, and the aji amarillo sauce is so beautiful as it slides from tater to tater... I tried (quite unsuccessfully) yesterday to find fresh aji amarillos for sale online. They just aren't sold here. BUT, I did find seed packets and will try growing them from seed next year. (Who am I kidding? I will have Mark grow them next year!) I have always wanted to try making aji amarillo, but I might have to live with a jarred version for a while... (readily available). ~ David
Karen (Back Road Journal) says
What a pretty salad with the yellow pepper sauce. I have enjoyed something similar at a Peruvian restaurant when we lived in Miami. Had no idea that peppers gave it that color.
peanutbutterandonion says
OMG, this looks awesome... what a neat twist on plain ol' potato salad!
Caroline Taylor says
This sounds great, really interesting. I've only just recently tried some Peruvian food and want to eat some more!
Angie Schneider says
That's quite a fancy potato salad!
Marysue says
Hello, Paula. I love the look of this potato salad, and so enjoy changing up from the usual. I watchd the video on making the yellow pepper paste, and really want to do that; however, I've never seen that kind of pepper before. Can you tell me what it is?
The Lady says
I think this would be good with a stake and a good beer to drink.
Cher Rockwell says
Now, I am not usually a fan of potato salads, but this one has me intrigued.
We are still in the midst of our crazy heat wave, but all too soon I will be moaning the loss of these humid summer days I am sure.
Happy Monday.
vanillasugarblog says
I wish I could have some of this heavenly potato salad!
I would DEVOUR it.
The Ninja Baker says
Paula, Your writing is so poetic! "Cold blankets the city." "Common as fruit flies hovering over bananas." Even more impressive as English is not your first language, right?
As to the food, eggs and potatoes are rib-sticking comfort food. Sooo happy to hear I can buy the yellow pepper paste at an Asian market and replicate your salad. (Or come close, anyway!)
Alice @ Hip Foodie Mom says
Paula!!!
omg, I love this. . so inventive! I love the potatoes!! yellow pepper paste from an asian market? you go girl. . I would never think to even try something like that. . looks delicious!! hmm. . I wonder what this would taste like with the rémoulade I just made. . I still have some in the fridge. I absolutely love potatoes with hard boiled eggs.
and regarding the mothers note- I think most of us probably should go to bed before 10 but don't because this is the only time of day where we can have peace and quiet . . and we still wake up at like 6am. . this is why we are grouchy and moody. 😛 j/k! 🙂
Christine @ 24 Carrot Kitchen says
I love the combination of flavors in this dish. It is hard to imagine winter in the middle of the intense heat we are having. September is one of the best months in New England.
Kathy says
Paula - A wonderful recipe! I love potato salad…my mother always made a version with hard cooked eggs on top…yours reminds me of hers. I’ve never heard of yellow pepper paste, but it sounds interesting!
We have been having a heat wave in the north east! Last week we had several days that hit 100 degrees. Insanely hot!
Abbe@This is How I Cook says
Gorgeous, Paula. And I love potatoes. Will look for the yellow pepper past on my next trip to the Asian market. Love those red-yellow potatoes.
Deb says
Eggs and potatoes is such a stellar pairing and at 5am no less! I do like the sound of peppers and cheese in my Potato Salad! I image this tempting salad would be perfect to spice up the routine at the next grill fest!
laurasmess.me says
This salad looks wonderful Paula. Ha - I want to half laugh and half cry - I was also up at 5am writing a blog post yesterday! At night, it's been cold to the point where I've been burrowing into my husband's back every night. I am so ready for warm Summery weather to hit again! I adore queso fresco. It's rather hard to find over here in Australia but I track it down on occasion. Can't wait to try this recipe - hugs to you lovely! xx
Christie - Food Done Light says
This is so interesting Paula. I love the idea of the queso fresco and they yellow pepper paste. Need to try this one.
ahu says
Paula - another beautiful recipe! I think most cultures have a version of potato salad but I love seeing the wide variations. This looks beautiful. And thank you for the shout out, glad to have you in my group of friends as well - virtual or not!