Papa a la Huancaína
This traditional Peruvian dish is typically made with Aji Amarillo peppers, potatoes, and queso fresco but was easily made dairy-free by using House Party. This could be served as a delicious side dish or as the main course!
This recipe was created by and featured in Gluten Free & More Magazine.
Ingredients
1-2 pounds baby gold or red potatoes
Kosher or fine sea salt
1 cup House Party Cheesy Sauce, Jalapeño Cheddar
1 tbsp Olive Oil
1/2 white onion, diced
2 cloves garlic, minced
1 tbsp honey or agave*
Kosher or fine sea salt
1 cup House Party Cheesy Sauce, Jalapeño Cheddar
1 tbsp Olive Oil
1/2 white onion, diced
2 cloves garlic, minced
1 tbsp honey or agave*
8 black olives, chopped
Paprika
Parsley or lettuce leaves, for serving
2 tablespoons Aji Amarillo paste, more or less to taste
Serves 4
Cooking Time!
-
Place the potatoes in a pot, cover with cold water, and add a large pinch of salt. Bring to a boil and cook until fork tender, about 15 minutes depending on size. Drain.
- Add olive oil to a small skillet and heat over medium heat. Add onions and cook until very soft but not browned, about 7 minutes. Add the garlic and Aji Amarillo paste and cook, stirring, for another 1–2 minutes.
- Put the onion mixture, House Party in Jalapeño Cheddar, and honey* in a blender and blend on high until very smooth.
- Plate the potatoes on a platter, drape with the sauce, top with olives and paprika. Garnish the platter with lettuce or parsley.
- *Optional: We love Meli Bio's new Melody honey!