Papas a la Hauncaína with Queso Fresco
A unique and utterly delicious potato salad served with a cheese and chile sauce. Recipe by Chef Jorge de la Torre.
2 pounds (about 8 potatoes) Yukon gold, purple or new red potatoes or a mixture
1 cup Wisconsin Queso Fresco
1 cup evaporated milk
2 to 3 tablespoons aji amarillo paste* or jalapeño chile, minced
1/2 teaspoon turmeric
4 to 8 saltine or soda crackers, crumbled
3 to 4 tablespoons olive oil
Salt and pepper to taste
12 leaves Bibb lettuce
4 hard cooked eggs, quartered
2 tomatoes, cut in thin wedges
8 to 10 pitted kalamata olives
- Place potatoes in large pot; cover with cold salted water. Cook until tender. Drain; cool. Peel and half lengthwise or cut in thick rounds.
- Place Queso Fresco, evaporated milk, chile paste and turmeric in blender or food processor. Puree until smooth. With motor running, add crackers, one at a time, to thicken sauce. With motor running, drizzle in oil. Add more crackers if sauce is too thin. Season with salt and pepper.
- Line serving platter with lettuce leaves. Place potatoes on top of lettuce. Spoon half of the chile-cheese sauce over potatoes. Garnish platter with eggs and tomatoes. Sprinkle olives over potatoes.
- Serve cold or at room temperature. Pass remaining sauce.
Makes 4 to 6 servings.
*Aji amarillo is a South American chile widely used in Peruvian cooking. The paste can be found in Latin American stores.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.