Papa a la Huancaina is a typical Peruvian dish and it is usually served as an appetizer. It just happens to be one of my husband's favorite Peruvian foods...and he doesn't have a drop of Peruvian blood in him.
There are many recipes for this dish. Even in my own family, my mom and my aunt make it differently. I usually make it my mom's method using a touch of Turmeric for color and health reasons. The last time I made it though, I used my aunt's method. Her recipe is very simple.
1 boiled Yukon Gold (or any other salad potato) per person
1 boiled egg per person
3 Peruvian olives per person (similar to a Kalamata Olive but larger, tangier and in my opinion, much more tastier).
1 large lettuce leave per person
1 large container of small curd cottage cheese
1 tbsp. (or less depending on how hot you want it) of Aji Amarillo
1 yellow onion, minced
Salt to taste
Blend together. If you want the sauce to be very creamy, you can put it in a blender until smooth.