| Papas a la Huancayna ( Potato Salad with Spicy Peanut Sauce) |
| Serve 4 People |
Ingredients - Spicy Peanut Sauce
- 2 cups of peanuts with skins on, toasted
- 5 pods of dried peppers, found in the Latino ethic markets
- 2 to 3 cups of water
- ¼ cup of oil
- ½ teaspoon salt
- 1 cube of chicken bouillon
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| Procedure |
| Blend peanuts in the blender with water a little at time until you have a thick paste. Remove seeds from peppers and soak in water 15 minutes. Drain and cook in oil until soft. Add peanut paste, salt and chicken boullion. Stir and cook over low heat, about 20 minutes until it reduces some and is thick. |
Ingredients
|
- 8 medium boiled potatoes, peeled
- 3 hard boiled eggs
- Fresh farmers cheese for garnish
- 2 large, tomatoes , quartered
- 8 lettuce leaves
- 1 cube of chicken bouillon
- Green olives, if desired
|
Procedure |
Place two whole potatoes on lettuce leaf, top with slightly warm sauce. Garnish with eggs, tomatoes, and sliced white cheese. This can be served as an entrée or first course salad. |
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