Peruvian Potato and Corn Salad with Huancaina Dressing

A vibrant and flavorful salad featuring creamy Peruvian potatoes, sweet corn, and a generous drizzle of classic Huancaina sauce. This salad is a delicious celebration of Peruvian flavors.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.70/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

1.5lbsPeruvian Potatoes (Yellow or Red)(Yukon Gold can be substituted if Peruvian potatoes are unavailable.)

£1.80

1.5cupsFresh or Frozen Corn Kernels(If using frozen, thaw before cooking.)

£0.75

6cupsRomaine Lettuce(Chopped)

£1.20

2Hard-boiled Eggs(Optional garnish, quartered)

£0.70

0.5cupBlack Olives(Optional garnish, sliced)

£0.85

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

4ozQueso Fresco(Crumbled)

£2.50

2tablespoonsAji Amarillo Paste(Adjust to taste, depending on spice preference)

£1.50

5Saltine Crackers(Unsalted preferred)

£0.20

0.5cupEvaporated Milk

£0.50

2tablespoonsVegetable Oil(For Huancaina sauce)

£0.10

1tablespoonLime Juice(Freshly squeezed)

£0.20

To tasteSalt

£0.20

To tasteBlack Pepper

Total Cost

£10.80

£2.70 per serving

Instructions

1.
Boil the potatoes in salted water until tender, about 20-25 minutes. Drain and let cool slightly. Once cool enough to handle, peel and slice or dice into bite-sized pieces.
2.
Cook the corn. If using fresh corn, you can grill it, boil it for 5-7 minutes, or steam it. Cut the kernels off the cob. If using frozen corn, steam or microwave until heated through.
3.
Prepare the Huancaina sauce: In a blender or food processor, combine the queso fresco, aji amarillo paste, saltine crackers, evaporated milk, vegetable oil, lime juice, salt, and pepper. Blend until smooth and creamy, adding more evaporated milk if needed to reach your desired consistency. Taste and adjust seasoning as necessary.
4.
In a large bowl, combine the cooked potatoes, corn, and chopped romaine lettuce.
5.
Gently toss the potato and corn mixture with about half of the Huancaina sauce. Reserve the remaining sauce for drizzling.
6.
Divide the salad among serving plates. Top with crumbled queso fresco, sliced black olives, and quartered hard-boiled eggs (optional).
7.
Drizzle the remaining Huancaina sauce over each salad. Garnish with chopped fresh parsley and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (425g)

550 kcal / 2301 kJ

Carbs

55g

21% of RDA

Fat

28g

40% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

9 g

10% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a spicier Huancaina sauce, add more Aji Amarillo paste or a pinch of cayenne pepper.

If you can't find queso fresco, feta cheese can be a substitute, but it will have a saltier taste.

Make the Huancaina sauce ahead of time and store it in the refrigerator for up to 3 days. The flavors will meld together even more.

Add other vegetables to the salad, such as diced avocado, tomatoes, or red onion.

For a vegan version, substitute the queso fresco with a vegan cheese alternative and use plant-based milk.

Cooking Equipment

Stove

Blender or Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier Huancaina sauce, add more Aji Amarillo paste or a pinch of cayenne pepper.

If you can't find queso fresco, feta cheese can be a substitute, but it will have a saltier taste.

Make the Huancaina sauce ahead of time and store it in the refrigerator for up to 3 days. The flavors will meld together even more.

Add other vegetables to the salad, such as diced avocado, tomatoes, or red onion.

For a vegan version, substitute the queso fresco with a vegan cheese alternative and use plant-based milk.

Peruvian Potato and Corn Salad with Huancaina Dressing

Ingredients

Instructions