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Nutrition Facts
Serving Size 266 g
(Approx. 6 Servings)
Amount Per Serving
Calories 250 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 590 mg 25%
Total Carbohydrate 30 g 10%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 9 g
Vitamin A 8% Iron 8%
Vitamin C 100% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Papas a la Huancaina (Peruvian Potato Salad)
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 1/2 Lb baby purple potatoes
1 Tbsp olive oil, divided use
1/2 cup(s) sweet onion, very finely chopped
2 Tsp fresh garlic, minced (about 2 cloves)
8 Oz queso fresco
3/4 cup(s) evaporated milk
1/2 cup(s) H-E-B Pepper Toppers Aji Peruvian Yellow Pepper, (or more if a spicier sauce is desired)
1 Tsp salt
1/4 cup(s) green onions, very thinly sliced, green parts only
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Place potatoes in a large pot with just enough cold water to cover.
Bring to a boil. Cook for 10 to 15 minutes, or just until tender/firm. Remove from water and set aside.
While potatoes are cooking add 2 teaspoons of oil, onion and garlic to a small skillet over medium high. Cook until onions softened, about 3 to 4 minutes.
Add cheese, evaporated milk, Aji pepper topper, salt and onions to a blender. Blend at high speed until very smooth.
Slice potatoes and drizzle with remaining oil just to prevent sticking. Drizzle with Huancaina sauce just before serving & garnish with green onions.


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