Panamanian Potato Salad

Hi Dear Folk,

I was talking with my friend who is originally from Puerto Rico, and came to the States as a child.  Her family were recently on a cruise, but while stopping off in Florida, they visited grandma and she said one of the items on the menu was Panamanian Potato Salad, I had never heard of it, and asked what was different and Maria said beetroots, so looked a recipe up.  I love beets so will definitely try this.

Panamanian Pink Potato Salad (Ensalada de Papas)

4 potatoes
1 carrot, finely diced
1 stalk celery, diced
1 onion
1 cup fresh chopped parsley
1 clove garlic
1 beet
1 egg
1/2 cup mayonnaise
1 teaspoon mustard
Salt and pepper to taste

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.
    
2. Meanwhile, chop and dice the celery, parsley, onion, and garlic.
    
3. Drain the potato pot. You should now have tender potatoes, a tender beet, carrot and a hard boiled egg.
    
4. Peel, dice the beet and carrot. Chop 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.
    
5. Mix the egg, celery, parsley, onion, garlic, mayonnaise and mustard in a deep bowl.
    
6. Then add everything else and mix just enough to coat the vegetables with the mayonnaise.
    
7. Season to taste with salt and pepper. 

Pink potato salad can be served warm or cold. 

I would probably triple or quadruple this recipe.

Christine