From Vegan Eats World
1 1/2 pounds purple potatoes
3 tablespoons aji amarillo paste
3 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon sea salt, or to taste
A few twists of freshly ground pepper
4 scallions, sliced as thinly as possible
3 ripe red tomatoes, core and seeds removed and finely diced
1/2 cup Kalamata olives, pits removed and sliced
1 ripe avocado, diced into 1/2 inch chunks and tossed with 2 teaspoons lime juice
3 tablespoons finely chopped fresh cilantro or parsley
1. Peel the potatoes, dice into 1 inch cubes, place in a 3-quart pot, and cover with 3 inches of water. Bring to boil over high heat and simmer for 18-20 minutes or until very tender, then drain.
2. In a mixing bowl whisk together aji amarillo paste, olive oil, lime juice, salt and pepper. Add 1 cup cooked potato chunks and with fork or potato masher, mash the potato into a chunky puree. Add the remaining potatoes, scallions, tomatoes and olives. Use a rubber spatula to fold the potatoes into the dressing.
3. Mound the salad onto a serving platter or into deep bowls and arrange chunks of avocado on top. Sprinkle with cilantro and serve immediately.
Like many recipes, the part that actually took the longest was preparing the items for the dish. After everything was measured out, chopped and whisked, creating the actual salad was almost effortless.
My biggest concern while preparing it was that it would be dry due to the starchiness of the potatoes. This, however was not the case, as the lime-salt-olive oil-aji amarillo blend created the perfect amount of moisture, with a hint of flavor that by no means overwhelmed the dish. I was pleasantly surprised as well with how much the chopped kalamata’s added a zesty complement to this side.
A couple of notes: If you cannot find aji amarillo, curry paste (available in most grocery stores) could work as well. This potato salad also tasted great reheated the next day for my lunch. It seemed to absorb more of the flavor, and some leftover peas I tossed in there were a great addition.