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Panamanian Pink Potato Salad (Ensalada De Papas)

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Panamanian Pink Potato Salad (Ensalada De Papas)
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Makes: 5 servings adjust
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.

Often served as a side to Arroz con Pollo (Rice with Chicken) for birthday dinners.



  • 4 Red Potatoes
  • 1 Carrot, finely diced
  • 1 Beet
  • 1 Egg

Step 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.


  • 1 Celery Stalk, diced
  • 1 Onion
  • 1 clove Garlic
  • 1 cup Parsley, chopped

Step 2

Meanwhile, chop and dice the celery, parsley, onion, and garlic.

Step 3

Drain the potato pot. You should now have tender potatoes, a tender beet, carrot and a hard boiled egg.

Step 4

Peel, dice the beet and carrot. Chop the potato and 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.


  • 12 cup Mayonnaise, hellmans
  • 1 teaspoon Mustard, optional

Step 5

Mix the egg, celery, parsley, onion, garlic, mayonnaise and mustard in a deep bowl.

Step 6

Then add everything else and mix just enough to coat the vegetables with the mayonnaise.

Step 7

Season to taste with salt and pepper.
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