Go Back
plato con papas, huevos, tomates, aceitunas, y lechuga


These Bolivian-style papas a la huancaina have a creamy, spicy sauce made with roasted peanuts and ají amarillo or yellow chili pepper. An easy and delicious appetizer.
Course Appetizer
Cuisine Bolivian
Prep Time 10 minutes
Cook Time 5 minutes
Servings 6
Calories 618kcal
Author Lizet Bowen


  • Sauce:
  • 1 cup raw peanuts
  • 2 teaspoons vegetable oil
  • 2 cups water
  • 3 tablespoons yellow chili pepper, ground
  • 1-1/2 teaspoons salt
  • For serving:
  • lettuce
  • 2 to matoes cut into slices
  • 4 hard-boiled eggs, sliced
  • 6 slices of cheese
  • 6 to 8 olives
  • 12 small potatoes, boiled and peeled


  • To make the peanut sauce, roast the peanuts over low heat with 2 teaspoons of oil until golden brown.
  • To a blender, add peanuts with the water and blend until creamy.
  • Heat a medium saucepan over medium heat, and add 1 teaspoon of oil. Add the peanut mixture and cook for 5 minutes, stirring so it does not stick.
  • If it is too thick, add more water. Add salt.
  • For serving. In a tray or large plate, place the lettuce, add the potatoes, and pour the spicy sauce over. Add the tomatoes, eggs, cheese, and olives. Serve.


This sauce can be stored in the refrigerator for up to 1 week. Heat in the microwave before serving.