Boiled potatoes covered in a creamy sauce made of feta-like cheese, Peruvian yellow peppers (you can use a substitute for this such as hot pepper paste or powder, or even a piece of fresh, seedless hot pepper), whole milk, a little oil (sunflower or corn) and salt. Some recipes call for garlic and onions, others for salted crackers, I did not use any of those.

The cheese, peppers, milk, oil and salt should be blended until smooth.

To serve, slice the peeled potatoes (they should be at room temperature, but I like for them to be warm), pour a couple of tablespoons of the Huancaina sauce over the potatoes and garnish with black Peruvian olives and a piece or two of boiled egg.