This classic Peruvian layered potato-and-chicken salad adds blue-sky creativity to your salad menu. It’s hearty enough to serve as a lunch entrée and also ideal as a bar snack or shared appetizer.Recipe Courtesy of Andina Restaurant in Portland, OR
2 lbs Purple Potatoes
Salt to taste
1/2 cup Canola or other vegetable oil
1/4 cup Freshly squeezed key lime juice
2 boneless, skinless chicken breasts
1 yellow onion
1 tablespoon chopped mint leaves
1/4 cup Ají amarillo puree
Pinch Fresh ground pepper
3/4 cup Mayonnaise
1/2 cup Minced celery
1/2 cup Minced red onion
1-1/2 cup Semi-ripe avocados, thinly sliced
Spicy sprouts, such as daikon (radish) or clover
Place the potatoes in a large saucepan, cover with cold salted water and bring to a boil. Reduce the heat and simmer until very tender, about 20 minutes. Let cool.
Peel the potatoes and pass through a food mill or ricer (or simply mash very finely) into a large bowl.
Knead lightly with gloved hands, slowly drizzling in oil, as needed, until it reaches a dough-like consistency. Add the lime juice and season to taste with salt. Refrigerate until cold and firm, about 2 hours.
Put the chicken, onion, carrot and mint into a large saucepan, adding just enough water to cover, and bring to a slow boil.
Cook until the chicken is fork tender and can be pulled apart, about 20 minutes.
Transfer the chicken to a medium bowl. Once cool enough to handle, shred with fingers or a fork. Mix in the mayonnaise, ají amarillo, celery and red onion.
Season to taste with salt and pepper. Refrigerate until cold, about 1 hour.
Oil a 2-quart casserole.
Spoon half of the potato mixture into the casserole, followed by the chicken mixture and then the remaining potato mixture. Refrigerate until firm, about 2 hours.
Slice and serve garnished with avocado and sprouts.
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