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.
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.
- Yellow sweet 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.
- Chicken breast 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.
- 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.
- 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.
- 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.
- 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.
- Quail egg: 4 pieces