Potato Salad with Chicken and Celery "Causa"
Appetizers • Peruvian
Description
Recipe by John Smith, chef and owner of a popular American restaurant. Causa is a potato appetizer, akin to a salad or chilled puree, featuring traditional Peruvian flavors: lime juice, peppers, avocado, and other ingredients. With a few tweaks, causa transforms into a salad reminiscent of a traditional American potato salad: boiled potatoes and chicken, fresh or cooked vegetables, and mayonnaise, all presented differently and with an emphasis on a spicier, tangy flavor.
Ingredients
- Potato 20 oz
- Chicken fillet 5 oz
- Celery stalk 5 oz
- Lime Juice 5 fl oz
- Vegetable Oil 0 fl oz
- Quail Egg 4 pieces
- Avocado ½ pieces
- Orange Bell Peppers 2 pieces
- Onion 1 head
- Garlic 2 cloves
- Crackers 0 oz
- Mayonnaise 1 tablespoon
- Adyghe cheese 5 oz
- Milk 5 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the amarillo sauce. Roast the pepper, peeled of seeds, along with the onion and garlic in the oven. Blend them together with a dry cracker, cheese, milk, and 30 ml of vegetable oil. Chill.
Step 2
Boil the cooked chicken breast. Let it cool and then cut it into small cubes.
Step 3
Finely chop the celery. Add it to the bowl with the chicken. Stir in a tablespoon of mayonnaise, season with salt to taste, and mix thoroughly.
Step 4
Boil the potatoes in their skins. While the potatoes are still warm, mash them without adding anything. It's best to do this using a potato ricer.
Step 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 in the foil to allow the potatoes to breathe. Set it aside to cool.
Step 6
Lay out plastic wrap on the table. Grease it with vegetable oil. Place the cooled potatoes on the wrap. Shape them into something resembling a loaf of white bread. Flatten this loaf so that it is about 2 cm thick. Top the potatoes with chicken and celery, as well as sliced avocado.
Step 7
Carefully, while stretching the ends of the film on one side, roll the potatoes along with everything on top into a log. Repeat this process twice.
Step 8
Cool the sauce and serve it on the table, garnished with halved quail eggs.
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