Peruvian Layered Potato Salad (causa Limeña)

Peruvian Layered Potato Salad, also known as Causa Limeña, is a traditional dish from the Inca Cuisine. This colorful and flavorful salad is made by layering seasoned mashed potatoes with a variety of fillings, creating a beautiful and delicious dish that is perfect for special occasions or gatherings.

Peruvian Layered Potato Salad (causa Limeña)

Ingredients

  • 3 large yellow potatoes, boiled and mashed
  • 1/4 cup lime juice
  • 1/4 cup ají amarillo paste
  • 1/4 cup mayonnaise
  • 1 avocado, sliced
  • 1 cup shredded chicken
  • 1/2 cup diced red onion
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 4 hard-boiled eggs, sliced
  • Lettuce leaves for serving
  • Black olives for garnish

Instructions

  1. In a bowl, mix the mashed potatoes with lime juice, ají amarillo paste, and mayonnaise to make the potato dough.
  2. Divide the potato dough into two equal portions.
  3. Line a round mold with plastic wrap and press half of the potato dough into the bottom to form the first layer.
  4. Layer the avocado slices on top of the potato dough, followed by the shredded chicken, red onion, tomatoes, and cilantro.
  5. Top with the remaining potato dough to form the second layer.
  6. Refrigerate the assembled salad for at least 1 hour to set.
  7. Unmold the salad onto a serving plate and garnish with sliced hard-boiled eggs and black olives.
  8. Serve the Peruvian Layered Potato Salad on a bed of lettuce leaves.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
0 minutes
Total time:
30 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
5g
Fat
12g

Supplies

Round mold Plastic wrap

Tools

Knife Bowl Serving plate

Serving suggestions

Serve the Peruvian Layered Potato Salad with a side of spicy ají sauce for an extra kick of flavor.

Tips & tricks

For a vegetarian version, replace the shredded chicken with grilled vegetables or tofu.

Cost

$15