In Peru where I'm from a popular dish is "papa la huancaina." This dish comes from a city in Peru called Huancayo, which is located South of the country's capital, Lima. It's very easy to make and it's usually served as an appetizer. The sauce can be used as a dip for chips as well. Preparation time (25 minutes)Here is what you will need:
(Serves 6 ) Ingridients:
10 potatoes
1lb. of queso fresco (I usually use feta cheese)
6 hot peppers seedless (aji amarillo found in many supermakets in the peruvian produce section)
5 saltine crackers
1 cup of evaporated milk
1/2 cup vegetable oil
2 garlic cloves
salt and pepper
lettuce
3 hardboiled egg
fresh black olives
Preparation:
1. Boil, peel and cut potatoes in slices
2. In a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper. The sauce should be a bit thick; add more cheese and olive oil if it's not, or add milk if it's too thick.
3. Lay a bed of lettuce leaves in a serving dish and place the potatoes on top. Cover potatoes with the sauce. Cut the hard boiled eggs in quarters and place on top of the potatoes. Add black olives if desired.
4. This dish can be served slightly cold.
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