Panamanian Potato Salad (Ensalada de Feria)

5 from 14 votes

Try this Panamanian potato and beets salad recipe made with potatoes, beets, onion, celery, and mayonnaise. Perfect for any occasion.

Prep Time10

Cook Time35

Resting Time2

Total Time2 45

Course: Side Dish

Cuisine: Panamanian

Servings:

Calories: 257kcal

On the chopping board, cut the potatoes in half so they are roughly the same size for even cooking.
On the same chopping board, remove the ends of the beets and cut them into quarters.
Prepare a small bowl with some cold water and ice and store it in the fridge; it will be used later to cool the eggs.

Add the potatoes and eggs in one saucepan, and cover with enough water. In the other saucepan, add the beets and cover them with water. Add 1 teaspoon salt to each saucepan. Cook both until they are fork-tender or fully cooked. Potatoes cook time: 20-25 minutes, beets cook time: 30-35 minutes. To verify that the veggies are cooked, prick each piece, and they are done if it goes in and out without resistance. Once done, remove from the pots, transfer to individual mixing bowls, and set aside to cool.
Now, set a timer for 10 minutes. This will be a guide to taking out the eggs later.
After 10 minutes from boiling (when the timer beeps), take out the bowl with ice water from the fridge, remove the eggs from the pot, and dunk them into cold water to stop the cooking process.

Once the veggies have cooled, use a chopping board to dice each into about ½ inch cubes. Place the potato's flat face onto the chopping board, cut 2-3 times lengthwise, rotate the potato, and do the same cut. Repeat the same process with the remaining potatoes and beets and transfer them to a large mixing bowl.
Peel the eggs, cut them in half, remove one of the yolks, and set them aside. In the same way, you chop the potatoes and the beets, chop the rest of the egg and add to the large mixing bowl.
Add the chopped celery and chopped onion to the mixing bowl and mix all the ingredients gently.
Then, add the mayonnaise and gently mix all the ingredients to avoid breaking them apart.
With a small grater, grate the egg yolk you set aside on the salad. This will act as the garnish, simple and colorful.
Cover the mixing bowl with cling film and refrigerate for at least 2 hours or overnight so it's nice and cold before serving. Then serve and enjoy!

You could use cooked, canned beets to make it faster, so you only have to cook the potatoes and eggs.
If you prefer it sweeter, use the Miracle whip brand or add some sugar or honey to your mayonnaise before mixing it with the other ingredients.
For even cooking your potatoes and beets, start the cooking process in cold or room temperature water instead of hot water. This method will ensure that the potatoes cook evenly both inside and outside.
Add your mayonnaise when your salad ingredients are cooled. This step will ensure the mayonnaise doesn't melt and will coat the potatoes and beets properly.