Huancaina-Style Creamy Yellow Pepper Sauce with Boiled Potatoes

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Smooth and spicy yellow pepper sauce served over tender boiled potatoes, combining the traditional Peruvian flavors of ají amarillo and cheese for a simple yet satisfying side dish. This Latin American-inspired vegetarian recipe, ready in about 35 minutes, blends yellow potatoes, peeled and quartered, aji amarillo paste, queso fresco or feta cheese, crumbled into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds yellow potatoes, peeled and quartered
• 3 tbsp aji amarillo paste
• 1 cup queso fresco or feta cheese, crumbled
• 1/2 cup evaporated milk
• 4 saltine crackers, crushed
• 1 garlic clove, minced
• 2 tbsp vegetable oil
• 1 tbsp lime juice
• to taste salt
• 2 hard-boiled eggs, halved
• 4 black olives, pitted

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Place 1.5 pounds peeled and quartered yellow potatoes in a large pot, cover with cold salted water, and bring to a boil over high heat; cook for 15-20 minutes until fork-tender, then drain and set aside.
2. Step 2: In a blender, combine 3 tbsp aji amarillo paste, 1 cup crumbled queso fresco, 1/2 cup evaporated milk, 4 crushed saltine crackers, 1 minced garlic clove, 2 tbsp vegetable oil, and 1 tbsp lime juice; blend until smooth and creamy, adding salt to taste.
3. Step 3: Arrange the warm boiled potatoes on a serving plate and generously spoon the huancaina sauce over them.
4. Step 4: Garnish with 2 halved hard-boiled eggs and 4 pitted black olives for a traditional presentation.
5. Step 5: Serve this dish warm or at room temperature as a flavorful side or light meal.