The Panamanian version of potato salad is an essential dish at parties and on special occasions. Its fabulous pink colour comes from beets.
Ingredients
- Russet Potatoes 1 ½ lb, peeled
- Cooked Beets 8 oz, diced
- Hard Boiled Eggs 2, chopped
- Mayonnaise 1/2 cup
- White Vinegar 1 Tbs
- Mustard 1 tsp
- Salt & Freshly Ground Black Pepper to taste
Cook It
- Place the potatoes in a large saucepan. Cover with water and bring to a boil. Reduce the heat to a simmer and cook until fork-tender. Drain and dice the potatoes.
- Place the potatoes, beets, and eggs in a mixing bowl.
- In a small bowl, whisk the mayonnaise, mustard, vinegar, salt and pepper.
- Fold the dressing into the potato mixture. Check for seasoning. Refrigerate, covered, for at least 4 hours or overnight.
