Recipe developed for Smithfield by Chef Ingrid Hoffmann www.IngridHoffmann.com

1. Place the potatoes in a large 6-quart pot with enough salted water to cover.  Bring to a boil and cook until tender, approximately 45 minutes. Drain and set aside to cool.
2. In a small bowl, mix oil, lime juice, yellow ají paste, salt and pepper.
3. When the potatoes are cool enough to handle, mash them until smooth (you can use a ricer). Stir in oil/ ají  mixture and mix well.
4. To make the filling; heat a large skillet over medium high heat. Add bacon and cook until brown and crisp, about 7-10 minutes total (cook in 2 batches if needed). Transfer to a paper towel-lined plate and let cool completely.
5. In a medium bowl, combine bacon, ham, vegetables, onion, mayonnaise, mustard and pepper, stir until all ingredients are evenly incorporated.
6. Empty a tuna can, wash it very well and remove the bottom using a can opener to create a round-shaped mold. Press potato mixture into the tuna can mold. Top with ham, bacon and vegetable filling and cover with another 3-inch layer of potato mixture. Remove the mold and garnish with hardboiled eggs, black olives and parsley.