Panamanian Potato Salad (Ensalada de Papas) Recipe

Ensalada de Papas (Potato Salad) in Panama is a beautiful pink color because they throw in a beet. Don't let this discourage you from trying it. The beet adds more color than flavor. This is a very common party food. Often served as a side to Arroz con Pollo (Rice with Chicken) for birthday dinners.

This little Latina has finish Arroz con Pollo and Ensalada de Papas. Photo from Cooking in Panama

The women generally get together the morning of the party and cook the food together. The boiling is done in a deep metal pot over a cook fire.

Panamanian Pink Potato Salad (Ensalada de Papas)

4 potatoes
1 carrot, finely diced
1 stalk celery, diced
1 onion
1 cup fresh chopped parsley
1 clove garlic
1 beet
1 egg
1/2 cup mayonnaise
1 teaspoon mustard
Salt and pepper to taste

1. Start by boiling the potatoes in a large pot. When they are close to half cooked add the beet and carrot. Then add the egg to the pot for the last 10 minutes.
    
2. Meanwhile, chop and dice the celery, parsley, onion, and garlic.
    
3. Drain the potato pot. You should now have tender potatoes, a tender beet, carrot and a hard boiled egg.
    
4. Peel, dice the beet and carrot. Chop the egg. It is a little counter intuitive to us Americans, to boil and then do the chopping and peeling. However, that is the custom in Panama.
    
5. Mix the egg, celery, parsley, onion, garlic, mayonnaise and mustard in a deep bowl.
    
6. Then add everything else and mix just enough to coat the vegetables with the mayonnaise.
    
7. Season to taste with salt and pepper. 

Pink potato salad can be served warm or cold. Generally there aren't refrigerators in the country side of Panama so it is served warm. This recipe should serve 4-5 people.

I am working on writing up how to cook some of the classic Panamanian dishes. Food is very much a part of culture. If you want your own little slice of Panama try some of the recipes here Recipes from Panama.