Appetizer · Latin American ·

Tangy Peruvian Papa a la Huancaína with Yellow Chili Sauce

Name: Tangy Peruvian Papa a la Huancaína with Yellow Chili Sauce
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 4 large yellow or white potatoes, peeled and sliced into 1/2-inch rounds; 3 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 4 Peruvian yellow chili peppers, seeded and chopped; 1 cup crumbled fresh queso fresco or feta cheese; 1 cup evaporated milk; Salt to taste; 2 hard-boiled eggs, sliced; 8 black olives, pitted and halved; 2 cups of lettuce leaves

A classic Peruvian appetizer featuring boiled potatoes smothered in a rich, spicy cheese sauce, perfect for any occasion.

4.4(750 reviews)

·By Ethan Brooks·August 18, 2025

Tangy Peruvian Papa a la Huancaína with Yellow Chili Sauce — Appetizer served and photographed from above

Prep

20 min

Cook

1 h

Difficulty

Easy

Serves

Ingredients

Servings

For the Potatoes

For the Huancaína Sauce

For Garnishing

Optional Fresh Greens

Nutrition

Per serving

Calories: 482 kcal
Protein: 17.6 g
Carbs: 43.3 g
Fat: 27.2 g
Fiber: 3.5 g

Whole recipe

Total

Calories: 1929 kcal
Protein: 70.4 g
Carbs: 173 g
Fat: 108.6 g
Fiber: 13.9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 large yellow or white potatoes peeled and sliced into 1/2-inch rounds	520	12	116	0.5	8
3 tablespoons olive oil	360	0	0	40.5	0
1 medium onion chopped	44	1	10	0.1	1.8
2 cloves garlic minced	9	0.4	2	0	0.1
4 Peruvian yellow chili peppers seeded and chopped	40	2	8	0.5	2
1 cup crumbled fresh queso fresco or feta cheese	400	24	6	32	0
1 cup evaporated milk	340	17	26	19	0
Salt to taste	0	0	0	0	0
2 hard-boiled eggs sliced	156	13	1	11	0
8 black olives pitted and halved	50	0	2	4.5	1
2 cups of lettuce leaves	10	1	2	0.1	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Potatoes

1
Boil Water
Bring a large pot of water to a boil.
2
Cook Potatoes
Add potato slices and cook until tender, about 15 minutes.
3
Drain
Drain and set aside to cool.

Making the Huancaína Sauce

1
Heat Oil
Heat olive oil in a pan over medium heat.
2
Sauté Onions and Garlic
Add onions and garlic, sauté until translucent and fragrant.
3
Cook Chilies
Stir in yellow chili peppers, cook for another 3-4 minutes until softened.
Tip: Adjust the number of chilies to manage the spice level to your liking.
4
Blend Sauce
Transfer the mixture to a blender; add the cheese and evaporated milk.
5
Finish Sauce
Blend until smooth and creamy, season with salt to taste.
Tip: Ensure the sauce is completely smooth for the best texture.

How to Make Tangy Peruvian Papa a la Huancaína with Yellow Chili Sauce

Total time: 1 h 20 min · Yields 4 servings

1
Boiling the Potatoes
Ensure the potato slices are tender but not falling apart.
2
Sautéing Aromatics
Cook onions and garlic gently to avoid any brown coloration, which can make them bitter.
3
Blending the Sauce
Blend until creamy and consistent without being overly thick.