Peruvian Potato-Chicken Salad (Causa Rellena)
- Category: Creamy Potato Salad
- Author: Chef John
- Rating: 5.0
- Prep time: 40 min
- Cook time: 25 min
Ingredients
- 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
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