I came across this recipe from a favorite food online food publication called Taste. When the aji amarillo came in the mail (I bought this from Amazon and it was great), I used what I had (meaning I modified a bit) and the result was delicious. Adapted from Vegan Causa Limena.
Here’s what you need:
1.5 pounds potatoes (small variety, like yukon gold or red skin; I also threw in half of a Japanese sweet potato)
1/2 teaspoon salt
2 teaspoons aji amarillo
2 tablespoons olive oil
2 tablespoons lime juice
1 15-oz can cannellini beans, drained and rinsed (I only had salted, and suggest not adding extra salt if your can is salted, but if you have unsalted, I’ll note where to add another teaspoon of salt in the recipe below) (you can replace with garbanzo beans instead)
4 tablespoons vegan mayonnaise (I had 2 tablespoons vegan and 2 tablespoons tartar sauce, so I used that)
3 green onions, thinly sliced (or you could do red onion instead, about 1/4 cup)
generous handful cilantro, including stems, finely chopped (or you could replace with 1/4 cup celery, finely diced)
a few sprigs of parsley, finely chopped (or you can skip)
Here’s what you do:
1. Cover the potatoes with approximately 2 inches cold water in a pot. Place the pot over high heat, uncovered, and bring to a boil. Then allow the potatoes to cook, uncovered, for approximately 25 minutes, until the skin starts to split.
2. Drain the potatoes and allow them to cool until you can handle (about 20-30 minutes).
3. While the potatoes are cooling, make the bean salad: after draining/rinsing the beans, mash the beans with a potato masher or a fork. Then stir in the mayo, green onions, cilantro and parsley. Taste, and add salt if needed. Place in the fridge.
4. When the potatoes have cooled, remove the skin, and using a potato ricer, or a masher, or an egg slicer, or a fork, mash up the potatoes.
5. Stir the salt and 1 teaspoon aji amarillo into the potatoes until combined. Then add the olive oil one tablespoon at a time, and stir to combine. Do the same with the lime juice.
6. Taste, and add additional salt and the rest of the aji amarillo (if you want it).
7. In a pan, spread the potato mixture in an even layer and smooth. Then, spread the bean salad in a second layer on top.
8. Refrigerate at least an hour, or overnight. When ready to eat, cut into squares or slices and enjoy!