Causa Rellena (Layered Potato Salad)

Instructions

1. 1In a large heavy-bottomed pot, mash the about 910 g of Yellow potatoes while they are still warm until smooth. Add the 3 tbsp of Aji Amarillo paste, 4 tbsp of Lime juice, 2 tbsp of Vegetable oil, 1/2 tsp of Salt, and 1/4 tsp of Pepper to the mashed potatoes. Mix everything together until it is smooth and well combined.
2. 2In a separate medium bowl, combine the 2 cups of Cooked chicken, shredded, the 1/2 cup of Mayonnaise (egg-free), the 1/2 cup of Celery, finely diced, and the 1/4 cup of Red bell pepper, finely diced. Stir this mixture until it is well combined.
3. 3On your chosen serving platter or individual plates, spread half of the mashed potato mixture to create an even layer.
4. 4Carefully spread the chicken salad mixture evenly over the layer of mashed potato.
5. 5Add the remaining mashed potato mixture on top of the chicken salad layer, spreading it evenly to create the final layer.
6. 6Arrange the 2 large Hard-boiled eggs, sliced, the 1/4 cup of Black olives, sliced, and the 1/2 medium Avocado, sliced, on top of the Causa Rellena as a garnish.
7. 7Cover the Causa Rellena and place it in the refrigerator to chill for at least 30 minutes. Chilling allows the flavors to meld together and the dish to set, making it easier to serve.