Peruvian Potato Causa This molded, layered mashed potato salad originated in the Andean highlands, where pre-Inka farmers developed hundreds of varieties of potatoes. With Hispanic-influenced modifications, causas have become Peru's national dish. The word causa comes from the Quechua kausay, meaning "life," or "sustenance of life." Note: If purple potatoes are unavailable, an equal amount of Yukon Gold potatoes may be substituted, but the finished salad will not have the layered look that the two different colors provide. Serves 4 to 6 1 pound unpeeled purple potatoes, scrubbed (see Ingredients and Sources, page 171) 1 pound unpeeled Yukon Gold potatoes, scrubbed ¼ cup olive oil, plus 1 cup ¼ cup fresh lemon juice 2 teaspoons red yellow ají limo powder (see Ingredients and Sources, page 171) or 1 teaspoon cayenne pepper 2 teaspoons salt 2 cups cup thinly sliced white onions ½ cup thinly slice green bell pepper ½ cup thinly sliced red bell pepper ½ cup green olives, pitted and slice 2 hard-cooked eggs, sliced crosswise Put the purple and yellow potatoes in separate medium saucepans of salted cold water to cover. Bring to a boil, reduce the heat to a brisk simmer, and cook the potatoes until tender, 15 to 20 minutes. Drain and let cool to the touch. Peel and force the purple potatoes through a ricer into a medium bowl. Clean the ricer peel and force the yellow potatoes through the river into a separate bowl. Alternatively, the potatoes may be peeled then mashed in separate bowls with a potato masher. Add 2 tablespoons of cayenne to each bowl of potatoes. Stir until blended. Season each bowl of potatoes with one teaspoon of salt. Set aside. In a large pot, combine the 1 cup olive old, the onions, and green and red bell peppers. Bring to a low simmer over medium-low heat and cook, stirring occasionally, until tender, 40 to 45 minutes. Remove from the heat and let cool. Line an 8- or 9-inch loaf pan or terrine with plastic wrap. Spoon the purple potato mixture into the pan or terrine and spread into an even layer.