Aji Verde Potato Salad with Green Beans and Olives

Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain well and let cool slightly.

While the potatoes are cooking, heat the vegetable oil in a large skillet over medium-high heat. Add the green beans and cook until tender-crisp and slightly browned, about 5-7 minutes. Season with salt and pepper. Let cool slightly.

In a blender or food processor, combine the cilantro, Aji Amarillo paste, mayonnaise, lime juice, garlic, salt, and pepper. Blend until smooth and creamy. Add water, one tablespoon at a time, until desired consistency is reached.

In a large bowl, combine the cooked potatoes, green beans, olives, and red onion.

Pour the Aji Verde dressing over the potato mixture and toss gently to coat.

Taste and adjust seasonings as needed. Refrigerate for at least 30 minutes to allow the flavors to meld before serving. Serve chilled or at room temperature.