Peruvian Chicken and Potato Salad (Ensalada de Gallina)

Place the diced potatoes in a medium saucepan and cover with cold water. Add 1/4 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 10-12 minutes, or until the potatoes are fork-tender. Drain well and let cool completely.

In a large bowl, combine the shredded cooked chicken and the cooled diced potatoes.

In a small bowl, whisk together the mayonnaise, aji amarillo paste, lime juice, remaining 1/4 teaspoon of salt, and black pepper until smooth.

Pour the dressing over the chicken and potato mixture. Add the finely diced red onion and chopped fresh cilantro.

Gently fold all ingredients together until everything is well coated with the dressing.

Taste and adjust seasoning if necessary. For best flavor, cover and refrigerate for at least 30 minutes before serving.