Olenka Cooks Recipe | Peruvian Causa

aji amarillo

🥗Healthier: aji panca

💰Cheaper: bell pepper

aji panca offers a milder flavor while bell pepper is more accessible.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

tofu provides a plant-based option, while canned tuna is budget-friendly.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: chickpeas

avocado adds creaminess, while chickpeas are a cost-effective protein.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Peel potatoes carefully while hot.

Mash hot potatoes with a ricer. Gradually stir in oil until potatoes come together; add aji amarillo, key lime juice, salt, and pepper.

In a bowl, combine the chicken, mustard, mayo, celery, salt, and pepper.

If making ahead of time, cover and keep chilled until ready to serve.

Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish.

Spread the chicken salad over and place the avocado slices in a single layer on top.

Spread the remaining 1/2 of potato mixture over the avocados.

Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.

Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish.

Remove plastic wrap and cut casserole into squares.

Plate over a bed of chiffonade lettuce, and optional garnish with a drizzle of Huancaina sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens