Glamorizing potatoes and chicken salad. Here’s the recipe from Potato Goodness.  Don’t feel like stacking? Just place the ingredients on a plate, as in this recipe from Live Naturally Magazine. Or, layer them in a glass dish.  At Raymi Peruvian restaurant in New York City, a Japanese accent is added via julienned nori (dried seaweed sheets), togarashi mayo for the chicken salad, and ponzu syrup. Here’s the recipe via Star Chefs  Croquettes: the chicken is inside! See the recipe at Sweet Cakes Toronto.  Turned into an appetizer with a pretzel stick, at Piscomar restaurant in Madrid.
Causa morada is a South American classic, a layered dish of potato-and-chicken salad. (The fancy layering in Photo #1 is restaurant style. At home, layering is more casual.)
It is served cold (room temperature) as an appetizer or as a lunch entrée.
Make the mashed potatoes with Purple Peruvians, and you’ve got a dish that screams “Easter week!”
You can substitute other salads (crab, egg, shrimp, tuna) and add other touches as you wish. We’ve included some variations below.
The name of the dish comes from the Quechua* word kausay, which means “life” or “sustenance of life.” Potatoes originated in Peru and number hundreds of cultivars. They were the sustenance of life in pre-Hispanic Peru, as rice was in China.
Morada means purple, referring to the purple potatoes. As you can see in Photo #7 below, there are also blue potatoes.
The original dish was simply boiled potatoes eaten with slices of aji amarillo (the principal Peruvian chili). Meat was scarce in the Andes Mountains. Much of the cuisine was vegetarian.
This most basic recipe of boiled potatoes illustrates today’s tip: The simplest foods can be made more flavorful and appealing, with a few twists.
The recipe below is Adina, a modern Peruvian restaurant in Portland, Oregon. Peruvian cuisine is an interesting fusion, not just of Spanish and Inca cuisines, but of Japanese cuisine, from the immigration of Japanese laborers at the turn of the [20th] century. You’ll see how Japanese touches grace some of the variations.
This recipe came to us via Potato Goodness, the recipe website of Potatoes USA, the nation’s potato marketing and research organization.
RECIPE: CAUSA MORADA, PERUVIAN CHICKEN SALAD
Ingredients For 6 Servings
2 pounds purple potatoes
Fine sea salt
1/2 cup canola or other vegetable oil
1/4 cup freshly squeezed key lime juice
2 boneless skinless chicken breasts
1 yellow onion
1 tablespoon chopped mint leaves
1/2 cup aji amarillo purée†
Pinch freshly ground black pepper
3/4 cup mayonnaise
1/2 cup minced celery
1/2 cup minced red onion
1-1/2 cups semi-ripe avocados, thinly sliced
Garnish: spicy sprouts, such as daikon (radish) or clover
1. PLACE the potatoes in a large saucepan, cover with cold salted water and bring to a boil. Reduce the heat and simmer until very tender, about 20 minutes. Let cool.
2. PEEL the potatoes and pass through a food mill or ricer (or simply mash very finely) into a large bowl. Knead lightly with gloved‡ hands, slowly drizzling in oil, as needed, to a dough-like consistency. Add the lime juice and season to taste with salt. Refrigerate until cold and firm, about 2 hours.
3. PLACE the chicken, onion, carrot and mint into a large saucepan, adding just enough water to cover. Bring to a slow boil. Cook until the chicken is fork tender and can be pulled apart, about 20 minutes.
4. TRANSFER the chicken to a medium bowl. Once cool enough to handle, shred with fingers or a fork. Mix in the mayonnaise, aji amarillo, celery, and red onion. Season to taste with salt and pepper. Refrigerate until cold, about 1 hour.
5a. For individual servings, layer ring molds with potato mixture, then chicken mixture, then potato mixture. Refrigerate until firm, about 2 hours.
5b: For a single dish, use a 2-quart glass casserole. Layer the ingredients, as above. Refrigerate until ready to serve; let warm to room temperature first, as desired.