How to Make a Peruvian Potato Appetizer : Peruvian Food & Drink

yellow chili paste

🥗Healthier: fresh jalapeño

💰Cheaper: red chili powder

Fresh jalapeño offers a similar heat with fewer calories.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with less fat.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based alternative that is less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: no olives

Green olives can be a lower-cost option or omitted.

Boil potatoes in salted water until tender, about 20 minutes.

Drain and let cool before peeling.

Mash the potatoes in a bowl until smooth.

Mix lime juice, yellow chili paste, vegetable oil, and salt into the mashed potatoes.

Divide the potato mixture into two portions, one for the base and one for the top.

Spread half of the potato mixture in a serving dish to form a base layer.

Layer sliced avocado and cooked chicken over the base.

Spread mayonnaise over the chicken layer.

Top with the remaining potato mixture, smoothing it out evenly.

Chill the assembled dish in the refrigerator for at least 30 minutes.

Garnish with black olives and parsley before serving.

Cooking Techniques

Spice Level:

Allergens