Causa (Peruvian Mashed Potato Salad)

At a Glance

  • Potato Type: Yellow
  • Prep Method: Boiled
  • Yield: 24
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Causa is one of the most popular dishes along Peru’s coast. Try this Causa recipe and delight your friends and family!


  • 6 pounds Yellow flesh potatoes, peeled and quartered
  • 1 1/2 cups Fresh lime juice
  • 6 tablespoons Vegetable oil
  • 4 tablespoons Aji Amarillo paste*
  • 2 1/2 tablespoons Salt
  • 3 pounds, 12 ounces Tuna, water-pack, drained**
  • 4 ounces Low-fat mayonnaise
  • 3 cups Yellow tomatoes, diced
  • 1/2 cup Black olives, pitted and chopped
  • 24 each Parsley sprigs


1. In saucepan, cook potatoes in 2 inches simmering water, covered, about 20 minutes or until tender. Drain potatoes; press through ricer or food mill.

2. Fold in lime juice, oil, aji amarillo paste and salt.

3. In bowl, mix together tuna and mayonnaise.

4. Place 24 (2-inch high x 3-inch wide) ring molds on plastic wrap-lined sheet pan. Spread 1/4 cup potato mixture in bottom of 1 mold in even layer. Spread 1/4 cup tuna mixture on top of potatoes in even layer; end with 1/4 cup potato mixture.

5.  Repeat with remaining ingredients to make 24 molds. Refrigerate, covered, at least 2 hours.

6. For each serving, to order:  Invert 1 ring mold onto plate; carefully remove mold.

7. Garnish with 2 tablespoons tomatoes, 1 teaspoon olives and 1 parsley sprig.

Recipe created by Chefs Dan and Ticha Krinsky of Tierra Restaurant, Atlanta, GA.

Tip:  Peruvian mashed potato salad can also be layered in 2-inch deep hotel pan; scatter tomatoes, olives and chopped parsley evenly over top layer of potatoes.

*Aji Amarillo is a Peruvian hot yellow pepper that can be found puréed in jars or frozen whole. For whole aji amarillo, peel, seed and purée in a blender with a small amount of vegetable oil; use as directed.

**Instead of tuna, use 4 pounds pulled or chopped chicken, diced lobster meat or steamed chopped vegetables such as fennel or spinach.

Calories: 256 Fat: 7g Cholesterol: 32mg Sodium: 652mg Carbohydrates: 26g Fiber: 2g Protein: 21g Potassium: 706mg

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.