Causa Potato Salad with Chicken and Celery

4 servings

60 minutes

Recipe by Orlando Baldeon, chef and owner of the Lima restaurant Causa is a potato appetizer, either a salad or chilled mashed potatoes with traditional Peruvian flavors: lime juice, peppers, avocado and other additives. With a little tuning, causa turns into a salad that is very reminiscent of something from the Olivier family: the same boiled potatoes and chicken, fresh or boiled vegetables and mayonnaise, only all this in a different presentation and with a focus on a more spicy and sour taste.

Energy value per serving

• Calories: 528.3
• Proteins: 24.6g
• Fats: 28.6g
• Carbohydrates: 44.3g

Ingredients

• Potato: 500 g
• Chicken fillet: 200 g
• Celery stalk: 100 g
• Lime juice: 100 ml
• Vegetable oil: 60 ml
• Quail egg: 4 pc
• Avocado: 0.5 pc
• Yellow bell pepper: 2 pc
• Onion: 1 head
• Garlic: 2 clove
• Crackers: 50 g
• Mayonnaise: 1 tbsp
• Adyghe cheese: 100 g
• Milk: 100 ml
• Salt: to taste

Cooking steps

1. Prepare amarilllo sauce. Roast the pepper, onion, and garlic in the oven after removing the seeds. Blend them with dry cracker, cheese, milk, and 30 ml of vegetable oil. Chill.

   Required ingredients:

   • Yellow bell pepper: 2 pieces
   • Onion: 1 head
   • Garlic: 2 cloves
   • Crackers: 50 g
   • Adyghe cheese: 100 g
   • Milk: 100 ml
   • Vegetable oil: 60 ml

2. Boil the cooked chicken breast, cool it down, and cut it into small cubes.

   Required ingredients:

   • Chicken fillet: 200 g

3. Chop the celery very finely and add it to the bowl with chicken. Add a tablespoon of mayonnaise, salt to taste, and mix thoroughly.

   Required ingredients:

   • Celery stalk: 100 g
   • Mayonnaise: 1 tablespoon
   • Salt:  to taste

4. Boil the potatoes in their skins. While the potatoes are warm, turn them into puree without adding anything. It's best to do this using a potato ricer.

   Required ingredients:

   • Potato: 500 g

5. Add 100 grams of amarillo sauce to the potatoes and mix well. Add lime juice and mix again. Cover the bowl with foil, making a small hole for the potatoes to breathe. Set it aside to cool.

   Required ingredients:

   • Lime juice: 100 ml
   • Vegetable oil: 60 ml

6. Spread plastic wrap on the table. Grease it with vegetable oil. Place the cooled potatoes on the wrap. Shape it into something resembling a loaf of white bread. Flatten this loaf to about 2 cm thick. Top the potatoes with chicken, celery, and sliced avocado.

   Required ingredients:

   • Avocado: 0.5 piece

7. Carefully stretch the ends of the film from one side and roll the potato with everything on top into a roll. Repeat this manipulation twice.

8. Chill the caust and serve on the table, garnished with halves of quail eggs.

   Required ingredients:

   • Quail egg: 4 pieces