Papa a la Huancaina (Peruvian Style Potato Salad)
Michael Angel Loayza, Jr, a top-18 winner of the Create Cooking Challenge: My Family's Recipe, took a family recipe from his youth & made healthy but still just as delicious. It is both vegan & gluten-free.
Recipe Ingredients
- - 3 pounds of Yukon Gold potatoes
- Huancaína Sauce
- - 2 cups of previously soaked and drained raw cashews
- - 1 cup of organic coconut cream (canned)
- - 1/2 cup of filtered water
- - 1 Lemon fully Zested and Juiced
- - 1 TBSP Apple Cider Vinegar
- - 2 TBSP of Aji Limo hot sauce or 1 whole spicy chili of choice (Fresno, Serrano, jalapeño)
- - 1 clove of Garlic
- - 1 whole Scallion
- - 1/2 cup Nutritional Yeast (unfortified)
- - 1 TBSP Onion powder
- - 1 TBSP Garlic powder
- - 1/4 TSP Black pepper
- - 1/8 TSP Turmeric
- - 1/8 TSP Tomato powder
- Aji Limo Hot Sauce
- - Place ingredients into the blender or food processor and blend until smooth.
- - 5 aji limo chilis
- - 1 clove garlic
- - 1 whole scallion
- - 1 heaping TBSP of avocado mayo (or vegan substitute)
- - 1 TBSP apple cider vinegar
- - 1/4 cup of water
Recipe Instructions
- Boil potatoes in salted water (around 1 TBSP of pink salt) for about 25 minutes or until fork tender.
- Drain and let cool.
- Slice the potatoes (about 1/2 an inch thick) and arrange on a serving plate.
- Dress the sliced potatoes with the creamy sauce.
- Garnish with finely sliced scallions and sweet baby peppers (or bell peppers)
- Serve at room temperature or chilled.