Ingredients:

For Potato Purees:
1 pound yukon gold potatoes, peeled, 1/2-inch dice
1 pound purple potatoes, peeled, 1/2-inch dice
1 pound russet potatoes, peeled, 1/2-inch dice
1 pinch saffron
6 tablespoons butter
salt to taste
pepper, white to taste

For Olive and Tuna Salad:
olive and tuna salad
1/3 cup black olives, finely diced
1/3 cup green olives, finely diced
1/3 cup tuna, olive oil packed, drained
3 each garlic cloves, minced
2 tablespoons capers, minced
2 tablespoons parsley, chopped
1 each roasted red bell pepper, peeled, seeded, 1/2-inch dice
1/8 teaspoon pepper flakes
salt to taste
1 tablespoons olive oil
1 each lemon, juice and zest of
1/4 teaspoon orange zest

Procedure:

For the potato purées:

Cook each of the potato varieties separately in salted water until tender. For color and flavor, add a pinch of saffron to the pot containing the Yukon gold potatoes. Drain the potatoes and dry them separately in their own pots over a low heat for a minute or two. While still warm, add 2 tablespoons of butter to each pan of potatoes and mash the potatoes into a smooth purée. Season all the potatoes with salt and pepper and then cover and set them aside. You will have 3 distinct potato purées of different colors.

For the olive and tuna salad:

Mix together all the ingredients, making sure to season it so that it’s full flavored enough to “carry” the potatoes. In individual 4- to 6-ounce PVC ring molds lined with waxed paper, begin to build the salad with a layer of the purple potato purée, followed by enough of the olive and tuna salad to flavor the potatoes. You can do this with a tablespoon, but a piping bag makes the whole process quick and easy. Next add a layer of the saffron potato purée, once again topped by olives and tuna and then finally finish with a layer of the russet potato purée. If possible, allow the salads to chill in the refrigerator for a few hours before you unmold them onto a serving plate. You can create an easy and attractive presentation by making a small salad of mixed baby greens and fresh herbs and spread this salad around and over the causa. Makes 8 servings.

Lomo Saltado is the most popular beef dish in Peru.

Ingredients:

2 tablespoons vegetable oil
1/2 cup onion, sliced
2 cloves garlic, minced
1/2 cup bell pepper, red or yellow, chopped
1 1/2 cups potato, cubed and cooked
1 tablespoon jalapeno pepper, diced
1/2 pound sirloin steak, sliced thin
1 tomato, chopped
1 teaspoon fresh oregano
salt and pepper, to taste

Procedure:

Heat oil in a non-stick pan and saute onion, garlic and bell pepper. Add potato and cook, stirring occasionally, until potato just begins to brown. Add chilie and steak. Saute a few more minutes. Stir in tomato, oregano, salt and pepper.