Ensalada de Papa Panameña
The Quirky Foodster Team
Ingredients
- Potatoes, boiled and cubed — 6
- Carrots, boiled and diced — 2
- Peas, cooked — 150 g (5 oz)
- Beetroot, boiled and diced — 1
- Mayonnaise — 180 g (6.5 oz)
- Salt and pepper — to taste
- Hard-boiled egg slices, to garnish
Method
- Combine the boiled potato, carrot, peas and beetroot in a bowl.
- Fold in the mayonnaise, coating everything evenly.
- Season with salt and pepper.
- Chill for at least 30 minutes before serving.
- Garnish with slices of hard-boiled egg.
Introduction: A creamy potato salad with carrot, peas and beets, a colourful side dish found at Panamanian family gatherings and holiday tables.
Cultural Background: This hearty potato salad reflects the broader Latin American tradition of mayonnaise-based salads for celebrations, its addition of beetroot giving a distinctive pink hue found in many Panamanian versions.
Tips: Let the vegetables cool fully before mixing with mayonnaise, so it doesn't cause the dressing to separate. Add the beetroot last if you prefer to keep the other vegetables from turning entirely pink.
Variations: Add diced apple for extra sweetness. Include a little chopped celery for crunch.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: Can this salad be made ahead?
A: Yes, it keeps well for a couple of days and is often made in advance for gatherings.
Q: What is this salad typically served with?
A: Grilled meats and other festive dishes as part of a larger spread.
- Potatoes, boiled and cubed — 6
- Carrots, boiled and diced — 2
- Peas, cooked — 150 g (5 oz)
- Beetroot, boiled and diced — 1
- Mayonnaise — 180 g (6.5 oz)
- Salt and pepper — to taste
- Hard-boiled egg slices, to garnish
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