Papa a la Huancaina

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.   


 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*    
 8 black olives, chopped 
 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!