Papa a la Huancaína (Dairy-Free & Nut-Free)

Ingredients

• 1.5 lbs Yellow potatoes
• 3 medium Aji Amarillo peppers, seeded and deveined
• 1/2 cup Plant-based milk
• 6 pieces Crackers (saltines, gluten-free)
• 2 tbsp Vegetable oil
• 1 clove Garlic, minced
• to taste Salt
• 2 large Hard-boiled eggs, sliced (optional)
• 1/4 cup Black olives, halved (optional)

Instructions

1. 1Place the 1.5 lbs of Yellow potatoes in a large heavy-bottomed pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly until they are easy to handle. Peel the cooled potatoes and slice them into thick rounds, about 1/2-inch thick.
2. 2While the potatoes are cooling, prepare the sauce. Place the 3 medium Aji Amarillo peppers (seeded and deveined), 1/2 cup of plant-based milk, 6 crackers, 2 tablespoons of vegetable oil, and 1 clove of minced garlic into a blender. Blend on high speed until the mixture is completely smooth and creamy, about 1-2 minutes.
3. 3Season the sauce with salt to your preference. Blend again briefly to incorporate the salt.
4. 4Arrange the sliced 1.5 lbs of Yellow potatoes on a serving platter.
5. 5Pour the prepared Aji Amarillo sauce evenly over the sliced potatoes.
6. 6If desired, garnish the dish with the 2 large hard-boiled eggs, sliced, and the 1/4 cup of black olives, halved.

Substitutions

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