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Peruvian Potato & Chicken Salad (Causa) – Food Wishes ctm magazine

Learn how to make a Peruvian Potato & Chicken Salad (Causa)! There’s nothing unusual or interesting about serving a chicken or potato salad at a cookout, unless their beautifully molded together, in what my friend’s in Peru would “Causa Rellena.” Visit https://foodwishes.blogspot.com/2019/05/peruvian-potato-chicken-salad-causa.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy recipe for Peruvian Potato & Chicken Salad!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • Evolutionistz on May 31, 2019


  • César Jeri on June 1, 2019

    You should make aji de gallina before that jar of aji amarillo goes bad, best dish ever, I promise. Even the shittiest one is very tasty.

  • Samantha Davis on June 2, 2019

    Great as always..could u make soft shell crab 🦀

  • Sergio Alvarez on June 3, 2019

    Thank you for sharing this dish.
    As a Peruvian I must say this is spot on!
    The other two known variants of this dish are the one with tuna filling instead of chicken and the sea food variant, which is called "Causa del Abuelo" or "Grandpa's Causa" which has crab+lobster+shellfish filling and is topped with a bit of ceviche on the top.

  • potkas7 on June 5, 2019

    Watching the video I thought, "That sure looks good/ I'll have to try it, though I was a bit skeptical of peas and carrots in chicken salad." Today is a typically hot Florida summer day and I just took a serving of this out of the refrigerator for an early, light supper. Wow, is it good! Cold and refreshing. So good, in fact, that I had to put down my form to come in and write a thank you for this recipe. What a hot weather treat! Oh, and as for the peas and carrots: now that I've tried it I can't imaging chicken salad without them.

  • Blanca Demir on June 6, 2019

    Excellent ❤️

  • wuhoolybuubel on June 7, 2019

    Totally looks like one of those minions with these tomato-eyes.

  • mario siaven on June 20, 2019

    Good now another perfect decoration item could be slices of hard boiled eggs

  • Rudy 1 on June 28, 2019


  • Ric on July 3, 2019

    Beautiful. I love this channel

  • lisethy on July 4, 2019

    The potatoes are never cooked peeled, because they hydrate too much. They are cooked without removing the skin.

  • Ismael Silva on July 5, 2019

    well done!. i just wanna add that we remove the seeds from the aji (chilli) before puree it/blend it and making the sauce otherwise it will b too spicy 🙂

  • Sophia Carazas on July 10, 2019

    You could try doing peruvian CEVICHE :3 IT'S DELICIOUS

  • Bill Wiltfong on July 15, 2019

    Great recipe! My 4 y.o. niece loved it. After one bite she lit up with a big smile and said, "I love this tuna fish ice cream!" (No, it didn't have any tuna or cream.) But she's the Judy Garland of her uncle's emotional heartland, so that's what I'm calling it now.

  • Phillips Mom on July 15, 2019

    Way too much going on in this dish, I’ll pass.

  • Yesenia Osorio on July 26, 2019

    Chef John you are the best.

  • L.M. McCormick M.A. on July 29, 2019

    Truly wonderful ❣️ as all your recipes are!

  • Mary Ellen Callahan on August 11, 2019

    Looked different than any other salad I’ve had. But , better than being different it was Delicious with a capital D!

  • Angel Bear on August 11, 2019

    I had a dish in Greece that was cold mashed potatoes. I think it was skordalia. It was amazing! Maybe you could do a video? ^_^

  • Excello on August 13, 2019

    Still boiling potatoes? Steaming is sooooooo much better, more potato flavor and way less wateriness. But anyway…… besides…… whatever.

  • c on August 25, 2019

    omg as a peruvian this looks so goooddddddddd

  • DDarling on September 2, 2019

    Its beautiful 😍

  • Mike Dauth on September 4, 2019

    I looked everywhere to try to get that's aji paste sauce.. I could not find it anywhere and no specialty stores had it.. I finally found it on Amazon and Order it.. can't wait to try this.. but the sauce you put on at the end you didn't tell us what it was made of ? tell us more about the sauce..

  • Casimiro Buenavista on October 2, 2019

    The trick here is to choose the right potato. Pick one that is not bitter.

  • Diana Patterson on November 11, 2019

    oh my God you are excellent!!!!!!!!! Simply the best not only as a chef as a teacher too

  • Neil Pickett on November 22, 2019

    Dear John (not THAT kind of letter lol) – we've seen your appreciation of Peruvian foods – perhaps you could find a better way to do lomo saltado? it's a favorite 🙂

  • Lola Lilalo on November 23, 2019

    Amazing recipe and presentation Thank you very much !

  • KluChz22 on February 27, 2020

    I got fired on a restaurant for not knowing this recipe, the boss was a dick

  • Sajid Wahid on May 3, 2020

    I'm making this tomorrow.

  • Fuenah @ Fedelia Kia - on June 1, 2020

    OMG. The taste is superb refreshing. Must try!!

  • Katherine Asencios on June 10, 2020

    John, you’re truly a gem. You’re my favorite cooking channel and now you just elevated it even more. As a fellow Peruvian I say good work on the recipe. ☺️

  • Raul Pasco on July 23, 2020

    I'm from Perú and have been eating causa ever since i can remember, you're a freaking legend chef John, i approve!

  • Liam Tahaney on August 9, 2020

    That aji Amarillo stuff is one of the tastiest ingredients on earth imo. It has such a great, complex flavor. Super sweet and spicy and smokey. I gotta buy some I haven't had it in my pantry Ina while

  • Dogecoin Millionaire on September 18, 2020

    That's exactly how I describe it to my american friends peruvian potato chicken salad

  • Tony Arkin on October 6, 2020

    I kept waiting and finally it dropped "you are the Aubrey Plaza of your Causa". Chef John never lets us down.

  • Adolfo Briceno on October 15, 2020

    GREAT. Yes, we Peruvians love our causa. At the beginning I used the aji paste but found that it was a bit hot in a dish that is not supposed to be hot at all. Now I used aji pepper from the frozen section that comes in pieces without the center. You can even blanche it a couple of times with milk to take most of the heat out. Peruvian food is based on the flavors of the Peruvian chili peppers.

  • Alvaro Alejandro Llanos on January 5, 2021

    Man, really nice video but it is NOT a salad in any way. Just leave it like that, as a Causa, as a concept you dont have in american cookbooks. Avoid forcing foreign food to fit american or european culinary concepts as it makes the dish lose its identity. For example lasagna is lasagna, not "pasta cake"; or hummus is hummus, not "chickpea puree". Thus, causa is causa, not chicken potato salad. Other than that you have really nice cooking videos 👍🏽 best regards from Peru.

  • Charles W on January 17, 2021

    Literally every vegetable he added to the chicken is a vegetable I HATE. I think I’m gonna modify this lol

  • Jim Day on February 21, 2021

    You are really selling it John…Nope

  • Kam Corder on March 8, 2021

    You are the Phillip Sosa of what goes in your Causa

  • Kam Corder on March 8, 2021

    I love this with tuna! 😍

  • Darren Coleman on April 4, 2021

    Fantastic recipe and technique. My inlaws are Peruvian and this has been the only dish that I haven't mastered. I'd love to see your take on a Peruvian Ceviche!

  • aledelris on April 24, 2021

    Viva Perú CTM!!!!!!!!

  • Nancy and Brayden on May 23, 2021

    Delicious causa .🤪

  • pesk702 on May 27, 2021

    Food wars brought me here lol

  • kcta78 on July 13, 2021

    Great , thank you! GReetings from Arequipa , Peru.

  • AL WP on August 14, 2021

    I’m impressed that Chef John has a Peruvian dish. I would say that the tomato on top is something I wouldn’t add, I much more prefer the Peruvian purple olive. If one can’t find these, then I would suggest what ever non-stuffed olive is available in your area. When I and my Peruvian friends make Causa, a tomato doesn’t make it’s way on to our layer mountain of yum. Also, if trying this for the first time, I would check the potato flavor as you add/mix the aji in. It’s a great flavor with amazing kick. Often a jar will pack a punch so you may use 1/2 of the aji he suggested. If you like heat, use more. Enjoy 😉 everyone

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