(Prep: 20 minutes / Cook: 25 minutes / Serves: 4)
4 medium Yukon gold potatoes, unpeeled
2 large eggs
3 cup El Mexicano® Crema Oaxaqueña
1 tablespoon fresh lemon juice
1 teaspoon adobo sauce (from canned El Mexicano® Chipotle
chile peppers in adobo)
8 teaspoon garlic powder
4 large romaine lettuce leaves
1/2 cup crumbled Queso Fresco Casero® El Mexicano®
1/4 cup drained sliced black olives
1. Heat large covered saucepot of salted water and potatoes to boiling over high heat. Reduce heat to medium-low; simmer, uncovered 25 minutes or until potatoes are tender. Drain; when cool enough to handle, cut potatoes crosswise into ½ inch slices.
2. Meanwhile, place eggs in small saucepot; add enough water to cover by 1 inch. Heat to boiling over medium-high heat. Reduce heat to medium to medium-low to maintain a brisk simmer; simmer 10 minutes. Drain immediately, then cool under cold running water or place in ice water. Once cooled, peel eggs, then cut crosswise in.-inch slices.
3. In small bowl, stir together Crema Oaxaqueña El Mexicano®, lemon juice, adobo sauce and garlic powder until combined. Makes about ½ cup.
4. To serve, place 1 lettuce leaf on each of 4 salad plates; arrange potatoes over lettuce. Pour creamy sauce over potatoes; sprinkle with Queso Casero® El Mexicano®, olives and eggs.
Papa a la Huancaina is a Peruvian speciality dish which is typically served cold as a first course or luncheon dish, but works great as a side dish for dinner or appetizer for social gatherings.