How to Make Purple Potato Causitas (A Peruvian Winning Appetizer)

Boil purple potatoes in salted water until tender, about 20-25 minutes.

Drain and let cool, then peel the potatoes.

Mash the potatoes in a bowl and mix in lime juice, salt, and black pepper until smooth.

In a separate bowl, combine mayonnaise with diced avocado and mix until creamy.

Shred the cooked chicken and season with lime juice, salt, and pepper.

Slice hard-boiled eggs and set aside.

Chop olives, cilantro, red onion, and yellow pepper into small pieces.

Prepare a serving platter with a layer of lettuce leaves.

Shape half of the mashed potato mixture into a base layer on the lettuce.

Spread the avocado-mayonnaise mixture over the potato base.

Layer the shredded chicken on top of the avocado mixture.

Arrange slices of hard-boiled eggs, olives, and chopped vegetables over the chicken.

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

Garnish with additional cilantro and chili pepper slices.

Chill in the refrigerator for at least 30 minutes before serving.

Slice into portions and serve cold.

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