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Peruvian Causa (Layered, Chilled Potato Salad)


2 yellow potatoes
2 blue potatoes
2 white potatoes
Pinch of saffron
4 ½ tbs butter
Sea salt

Olive Mixture
1/3 c of finely chopped kalamata olives
1/3 c finely chopped green olives
3 cloves minced garlic
1 1/2 tbs minced capers
2 tbs finely chopped parsley
1 roasted red bell pepper, peeled & chopped
1 tbs olive oil
Juice of 1 lemon


  1. Peel the potatoes and cut them into small pieces. Boil each of the 3 types of potatoes in separate pots.
  2. Add saffron to the yellow potatoes. Cook all potatoes until tender (about 20 mins.)
  3. Drain the potatoes, and mash each type separately, adding 1 1/2 tbs of butter and sea salt to each.
  4. In a mixing bowl, combine all the ingredients for the olive mixture.
  5. Line a 9X4 loaf pan with plastic wrap, extending the wrap over the edges of the pan.
  6. Layer one variety of mashed potatoes in the bottom of the pan and spread evenly.
  7. Spread half of the olive mixture on top of the potato layer.
  8. Alternate a potato layer and an olive mixture layer until finishing with a potato layer.
  9. Fold the plastic wrap over to cover the top and chill in the refrigerator overnight.
  10. Lift the plastic wrap carefully onto a serving platter and remove.
  11. Serve a slice of the Causa with Huancaina Sauce.