Ocopa Arequipeña (Potato Salad with Huacatay Sauce)

Ingredients

• about 680 g Yellow Potatoes
• 2 tbsp Huacatay Paste
• 1 tbsp Aji Amarillo Paste
• about 113 g Dairy-Free Feta Cheese
• 1/4 cup Plant-Based Milk
• 2 tbsp Vegetable Oil
• 1 clove Garlic
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 4 leaves Lettuce Leaves
• 1/4 cup Black Olives
• 2 large Hard-boiled Eggs

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g of yellow potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly, then peel and slice them into 1.27 cm thick rounds.
2. 2While the potatoes are cooling, prepare the sauce. Combine the 2 tbsp of huacatay paste, 1 tbsp of aji amarillo paste, about 113 g of dairy-free feta cheese, 1/4 cup of plant-based milk, 2 tbsp of vegetable oil, 1 clove of garlic, 1/2 tsp of salt, and 1/4 tsp of pepper in a blender.
3. 3Blend the sauce ingredients on high speed until completely smooth and creamy. If the sauce is too thick, add a little more plant-based milk, 1 tablespoon at a time, until it reaches your desired consistency.
4. 4Arrange the 4 leaves of lettuce on a serving platter, creating a bed for the potatoes.
5. 5Place the sliced yellow potatoes evenly over the lettuce leaves.
6. 6Pour the blended huacatay sauce generously over the sliced potatoes, ensuring they are well-coated.
7. 7Garnish the Ocopa Arequipeña with the 1/4 cup of black olives and the 2 sliced hard-boiled eggs.
8. 8Chill the Ocopa Arequipeña in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.

Substitutions

Related Guides