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Ensalada de feria

Beetroot potato salad

No Panamanian Christmas, birthday or town feria table is complete without this bright pink potato salad: cubed potato, beetroot, chopped egg, onion and celery bound in mayonnaise, the beet staining everything a vivid rose. It is served cold next to arroz con pollo, tamales and roast meats. Overcooked potatoes are the usual mistake, turning the salad to mush; boil them whole and cube them once cool. Keep it chilled because of the eggs and mayonnaise, and don't leave it out more than two hours. Chef's tip: dress the warm potatoes with a little vinegar first; they absorb it and the salad tastes brighter.

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