Peruvian Potato Salad Recipes

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PERUVIAN POTATO-CHICKEN SALAD (CAUSA RELLENA)



Peruvian Potato-Chicken Salad (Causa Rellena) image

There's nothing very unusual about serving a chicken or potato salad at a cookout, which is why this layered Peruvian potato and chicken salad will cause such a stir. Or should I say, 'causa' a stir, since in Peru that's what this gorgeous dish is called. Infused with aji amarillo, lime juice, and cilantro, these are perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.

Provided by Chef John

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 2h5m

Yield 4

Number Of Ingredients 20

1 large cooked chicken breast, diced or shredded
¼ cup green peas
¼ cup diced cooked carrot
1 teaspoon minced shallot
2 tablespoons finely chopped roasted red peppers
2 tablespoons chopped fresh cilantro
1 teaspoon lime juice
¼ cup mayonnaise, or as needed
1 ¼ pounds Yukon Gold potatoes, peeled and quartered
2 tablespoons aji amarillo chili paste, or to taste
2 tablespoons olive oil
1 lime, juiced, or more to taste
cayenne pepper to taste
salt to taste
1 avocado, quartered and sliced
⅓ cup mayonnaise
1 tablespoon sour cream
1 small clove garlic, crushed
2 teaspoons aji amarillo chili paste, or to taste
1 teaspoon water as needed

Steps:

  • Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
  • Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
  • Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
  • Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
  • Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
  • Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
  • Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

Nutrition Facts : Calories 658 calories, Carbohydrate 41.4 g, Cholesterol 58 mg, Fat 49.1 g, Fiber 7 g, Protein 19.2 g, SaturatedFat 9 g, Sodium 391 mg, Sugar 3.6 g

PERUVIAN POTATO SALAD



Peruvian Potato Salad image

Make and share this Peruvian Potato Salad recipe from Food.com.

Provided by Vanessa

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

2 1/2 lbs potatoes (new potatoes or a mixture of purple, white, and sweet potatoes)
8 ounces cheese (Muenster, white Mexican cheese, feta, or cottage cheese)
1 cup half-and-half cream or 1 cup evaporated milk
1 small serrano chili, seeds removed and chopped
1/4 cup finely chopped sweet onion
1 teaspoon salt (or more to taste)
1/4 teaspoon pepper
1/4 cup olive oil
1 teaspoon ground turmeric, to taste
lettuce (to garnish)
3 hard-boiled eggs, cut in quarters
12 olives

Steps:

  • Peel the potatoes and cut them into chunks. Boil them until tender when pierced with a fork. Drain and let cool in a medium-size bowl.
  • Combine the cheese, half & half or evaporated milk, the chilis, onion, salt, pepper, olive oil, and turmeric in a blender. Blend until smooth and creamy. Taste for salt and pepper.
  • Pour the sauce over the potatoes and toss to coat well.
  • Lay a bed of lettuce on a serving plate. Place the potato salad on top. Garnish with the hard-boiled eggs and olives.

Nutrition Facts : Calories 456.2, Fat 26.7, SaturatedFat 10.9, Cholesterol 145.1, Sodium 889, Carbohydrate 39.8, Fiber 4.7, Sugar 2.1, Protein 15.8

PERUVIAN POTATO SALAD



Peruvian Potato Salad image

Provided by Florence Fabricant

Categories     salads and dressings

Time 1h

Yield 8 servings

Number Of Ingredients 9

3 pounds blue or purple potatoes, or other waxy potatoes, scrubbed
1/4 cup red wine or raspberry vinegar
1 large clove garlic, peeled and crushed
8 to 10 anchovy fillets, minced
3/4 cup extra-virgin olive oil
2 to 3 japaleno peppers, seeded and chopped, or to taste
8 scallions, finely chopped
1 cup chopped fresh mint leaves
1 cup chopped Italian parsley

Steps:

  • Boil the potatoes about 20 minutes, until just tender. Drain, and place on a rack to cool.
  • Meanwhile, pour the vinegar into a cup, and add the garlic and crush it into the vinegar with a fork. Allow to steep for 15 minutes.
  • When potatoes have cooled, peel and slice 1/2 inch thick. Set aside.
  • Remove garlic from vinegar. Mash anchovies on a plate with 1 tablespoon of vinegar, then mix anchovies with rest of vinegar.
  • Place vinegar and olive oil in a large bowl; whisk together. Stir in jalapeno peppers and scallions. Add sliced potatoes, and toss gently. Add mint and parsley, and toss again.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 21 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 187 milligrams, Sugar 3 grams

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