Peruvian Papa a la Huancaina with Creamy Aji Amarillo Sauce

1. 1

   Boil the potatoes in salted water for about 15 minutes until tender. Drain and let them cool before slicing.

2. 2

   In a skillet, heat vegetable oil and sauté garlic until fragrant. Add aji amarillo peppers and cook for 2-3 minutes.

3. 3

   Transfer the pepper mixture to a blender, add feta cheese, evaporated milk, and salt. Blend until smooth.

4. 4

   Arrange sliced potatoes on a serving platter and generously pour the creamy aji amarillo sauce over the top.

5. 5

   Garnish with sliced hard-boiled eggs, black olives, and freshly chopped parsley before serving.

Per serving