| Prep Time: 15 mins
| Cook Time: 25 mins
| Total Time: 20-30 mins
You may need: Dried Garlic Powder
Peruvian Causa is a potato salad that is in high demand in Peru. In fact, potatoes are native to the Peruvian Andes and have been a dietary staple for at least 5,000 years. They were brought to Europe in the 1600s by the Spanish after exploring the Inca kingdom and quickly proved their popularity there, too given their ease to grow and power-packed nutrition.
Cold potato salad is a favorite dish for the dog days of summer. This recipe creates a Peruvian style potato salad called "Causa" - a classic Peruvian dish that you will find in any Peruvian restaurant worldwide. With layers of mashed potatoes, avocados, and a dollop of tuna salad on top, this potato dish makes for a hearty meal on its own, or in smaller portions, makes a great appetizer while the BBQ is heating up. Add some heat by adding extra Aji Amarillo chili from our packets.
4 Medium Yukon Gold potatoes (washed)
2 limes, juiced
2 tsp Piquant Post Aji Amarillo spice
3 tbsp olive oil
Piquant Post Peruvian Pink Salt & pepper to taste (optional)
1 can (5 oz) albacore tuna, in water
1/4 cup of plain greek yogurt (or mayonnaise)
1/4 cup diced red onion
1 avocado, cut into wedges
Piquant Post Peruvian Pink Salt to taste (optional)
Fresh herbs for garnish (dill or cilantro) (optional)
Aji Amarillo chilis have some heat. They're not quite as hot as jalapeño peppers, but if you're particularly sensitive to fiery heat, be careful to lower the dose of Aji chilis to test them - you can always add more until you reach your desired temperature!
In Step 2, we suggest saving the tuna can to use as a mold to form the potatoes, as they are typically served in Peru. You can also use a measuring cup or just dish them out if you're in a hurry.
Causa is typically served cold. But you can serve the potatoes hot if you're short on time.
Garnish this dish with chopped dill or cilantro and extra diced red onion.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
In Peru, there are 1000's of varieties of potatoes, none of which are widely available outside of the region. We recommend Yukon Gold potatoes, but you can substitute any variety that you have on hand. (leave us a comment if you try a sweet potato!)
Don't like tuna? Try a dollop of chicken salad on top. Or crumbled bacon. Yes, bacon sounds like an amazing twist! Also, here's a vegan "chickpea of the sea" salad recipe to try.
Mayonnaise, sour cream, or even greek yogurt will all work to bind the tuna in the tuna salad. Use what you like.
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