Add the peeled potatoes to a large pot with enough cold water, salted water to cover the potatoes.
2
Then add turmeric. Bring to a boil then lower heat to a steady simmer until the potatoes are cooked through, about 20 to 30 minutes depending on the size.
3
Drain and set aside. Then mash them, add vegetable oil, lime juice, salt and pepper to taste and mix until throughly combined. Chill until ready to use.
4
Combine lime juice, mayonnaise and chopped onions in a large bowl and mix well. Chop the tomatoes and sprinkle the avocado with additional lime juice. Set aside.
5
Make individual portions by using a cookie cutter (at least 2 inches high) or the outer ring of a springform pan.
6
Add alternative layers of potato and filling (ending with a layer of potato). Gently lift the cutter up and away to serve. Garnish with sliced hard-boiled eggs, olives.