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