6-8 medium potatoes (papa’s mediana)
2- Peruvian yellow pepper (aji Amarillo peruano)
½- cup vegetable oil (aceite vegetal)
1- lime Juice (jugo de Limón)
1- large chicken breast boiled and shredded (pechuga grande ervida I picada)
½ -onion, finely chopped (cebolla picadita)
1- cup mayonnaise (mayonesa)
Salt and pepper to taste (Sal I pimienta al gusto)
In blender add: Peruvian yellow pepper seeded and chopped, vegetable oil, lime juice blend until it looks like a pesto consistency.
Peel and Boil the potatoes in salted water when tender mash while still hot (enough to handle). LET cool and mix thoroughly with the ají Amarillo sauce Salt to taste.
Mix the shredded chicken with the chopped onions and mayonnaise.
Place a layer of the potato on a serving dish, and spread with a thin film of mayonnaise.
Spread a second layer of the chicken salad.
Cover with a last layer of potatoes, (optional- decorate with slices of onions marinated in lime salt and pepper or boiled eggs and black olives)
Tip: try variations of the filling using (instead of chicken) tuna,crab-meat, shrimps, octopus in olive, or (for vegetarians) plain tomato slices.