Peruvian Causa – Layered Potato Salad with Creamy Avocado Dressing

Peruvian Causa – Layered Potato Salad with Creamy Avocado Dressing

Recipe: Peruvian Causa – Layered Potato Salad with Creamy Avocado Dressing

Ingredients

  • For the Multicolored layers
  • I used 1/2 pound or about 10 baby potatoes of each color. You could use larger sized potatoes, they will make the peeling a bit easier. Just make sure you boil and mash each kind of potato separately.
  • White potato layer
  • ½ pound white potatoes
  • ½ tsp minced garlic
  • 1 tbsp olive oil
  • 1 tbsp milk
  • 2 tsp lemon or lime juice
  • Salt and Pepper
  • Boil the potatoes in water till they are fork tender. Drain and peel them. Add all other ingredients and mash the potatoes.
  • Orange potato layer
  • ½ pound red skinned potatoes
  • A pinch of saffron or orange food coloring (I used food coloring)
  • 1 tbsp olive oil
  • 1 tbsp milk
  • 2 tsp lemon or lime juice
  • Salt and Pepper
  • Boil the potatoes in water till they are fork tender. I prefer to keep the red skins on because they add more color. If using saffron, warm the milk and saffron in the microwave for a few seconds. Then add all ingredients to the potatoes and mash well.
  • Purple potato layer
  • ½ pound purple potatoes
  • ½ tsp minced garlic
  • 1 tbsp olive oil
  • 1 tbsp milk
  • 2 tsp lemon or lime juice
  • Salt and Pepper
  • Boil the potatoes in water till they are fork tender. Peel the potatoes. Add all ingredients to the potatoes and mash well.
  • Vegetable and Olive layer
  • 1 large carrot, finely chopped
  • 1 large red pepper, finely chopped
  • 2 celery ribs, finely chopped
  • ½ cup of your favorite olives, chopped. I used a combination of kalamata and halkidiki. Use less olives if you don’t like it too salty
  • ½ tsp lemon or lime zest
  • 1-2 tbsp lemon or lime juice
  • 2 tbsp chopped fresh mint
  • 1 tbsp chopped fresh parsley
  • Salt and pepper (watch the salt because the olives are already salty!)
  • Combine all ingredients and refrigerate till you are ready to use them.

Instructions

For full recipe instructions visit Veggie Belly, by clicking here!

Number of servings (yield): 8

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