CAUSA: Peruvian Mashed Potato Salad

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Prep Time: 20 minutes
Cook Time: 2 hours 40 minutes
Difficulty: Moderate
Yields: 4 servings


  • 1 pound (3 medium) yellow flesh potatoes, peeled and quartered
  • 1/4 cup fresh lime juice
  • 1 tbsp vegetable oil
  • 2 tsp aji amarillo paste*
  • 1 1/4 tsp salt
  • 10 ounces water-pack tuna, drained**
  • 4 tsp low-fat mayonnaise
  • 1/2 cup diced tomatoes
  • 1 tbsp pitted black olives, slivered
  • 1 tbsp chopped parsley


1) Peel and quarter potatoes, add to saucepan, cover with 2 inches of water and bring to boil. Simmer, covered, about 20 minutes or until tender.

2) Drain potatoes; press through ricer or food mill, or mash with hand-held electric mixer.

3) Fold in lime juice, oil, aji amarillo paste and salt.

4) In bowl, mix together tuna and mayonnaise. Spread half of the potato mixture in a serving dish, spread tuna mixture on top. Spread remaining potato mixture over tuna.

5) Refrigerate, covered, about 2 hours or until cold. Just before serving, garnish with tomatoes, olives and parsley.


*Aji Amarillo is a Peruvian hot yellow pepper that can be found in Hispanic markets in jars, as a paste or frozen whole. For whole aji amarillo, peel, seed and purée in a blender with a small amount of vegetable oil; use as directed.

**Instead of tuna, substitute 2 cups shredded or chopped chicken, diced lobster meat or steamed chopped vegetables such as fennel or spinach.


Calories: 256

Fat: 7g

Cholesterol: 32mg

Sodium: 852mg

Carbohydrates: 26g

Fiber: 2g

Protein: 21g

Potassium: 706mg

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