1. Peel the potatoes dice into 1" cubes, place in a 3 qt pot and cover with 3" of cold water. Bring to a boil over high heat and simmer for 18 to 20 minutes or until very tender, then drain.

2. In a mixing bowl whisk stogether aji amarillo paste, olive oil, lime juice, salt & pepper. Add 1 cup of cooked potato chunks and with a fork or potato masher, mash the potato into a chunky puree. Add the remaining potatoes, scallions, tomatoes and olives. Use a rubber spatula to fold the potatoes into the dressing.

3. Mound the salad onto a serving platter or into deep bowls and arrange chunks of avocado on top.

4. Sprinkle with cilantro or parsley and serve immediately.

Serves 4 as a side dish