Special Menu: Tour of South America
4 yellow potatoes
2 T Aji amarillo
1 T olive oil
Salt & pepper
Chickpea Salad Layer
1 can chickpeas, drained, rinsed, and mashed
1 clove garlic, minced
2 T mayo
1 T chopped green onion
1 chili pepper, seeded and chopped
1 T red onion, chopped
¼ t paprika
2 avocados, mashed
Salt & lime juice to taste
Peel and boil potatoes until tender, about 20 minutes.
Mash and add olive oil, lime juice, aji amarillo paste, salt and pepper to taste and mix until thoroughly combined. Chill until ready to use.
Combine chickpea salad ingredients and mix well, chill
Combine avocado with lime juice and salt then set up a station to layer the 3 mixtures.
Use a food ring or trimmed soda can, layer potato, then chickpea salad, then potato, then avocado, and then potato. Garnish with capers, olives, and tomatoes.