Ensalada de Feria Panameña – Panamanian Fairground Salad

This is a classic potato salad found at any folk festival or fairground in Panama. This Ensalada de Feria is the perfect dish for the summer: it is both fresh and colourful making an ideal side dish for a BBQ this summer.



Ensalada de Feria Panameña - Panamanian Fairground Salad

You can make it the day before or in the morning and keep it in the fridge until everybody is gathered around the BBQ ready to enjoy those steaks or chops with a side of this wonderful salad.
5 from 2 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Salad
Cuisine: Panamanian
Cooking Method: Stove-top
Servings: 8 servings
Calories: 283kcal
Author: The Cook


  • 1 kg Coliban potatoes , about 6 small, peeled and cut into medium sized pieces
  • 3 carrots, peeled and cut into medium sized pieces
  • 3 medium beetroot, boiled cut into medium sized pieces.
  • 3 hard-boiled eggs, cut into quarters or smaller pieces
  • 1 medium onion, chopped
  • 2 stalks celery, chopped, (about 1 cup)
  • cup mayonnaise
  • cup evaporated milk
  • ¾ tablespoon prepared English mustard
  • ¾ tablespoon white wine vinegar
  • 2 teaspoons salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • ½ cup cooked fresh green peas, cooled, for garnish (optional)


2 - 3 hours prior to making the salad :

  • Place the potatoes and carrots in a suitable saucepan and cover with salted water and cook over medium-high heat for 20-25 minutes or until just tender (Do not overcook them). In another large saucepan place the trimmed beetroots and cover by 2cm with water. Cook for about 30 minutes over a medium-high heat until cooked. Peel and set aside to cool

To make the salad :

  • Into a large bowl place the potatoes, carrots, beetroot chunks and eggs.
  • In a separate bowl mix the onion, celery, mayonnaise, evaporated milk, mustard, vinegar, salt and pepper.
  • Incorporate the dressing mixture into the potatoes, mixing very gently so that the potatoes do not break apart.
  • Cover with a lid or plastic wrap and refrigerate for 4 hours at least (overnight is even better).
  • Stir occasionally (gently) to blend the flavours and intensify the dark pink colour.


  • For Coliban potatoes substitute Russet potatoes.
  • In place of the celery try using apple or a 50/50 combination of apple and celery.
  • Canned baby beetroot can be substituted.
  • Whenever you are stirring or combining do so VERY GENTLY so as not to break up the potato pieces


Serving: 1serving | Calories: 283kcal | Carbohydrates: 23g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 799mg | Potassium: 745mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4095IU | Vitamin C: 21mg | Calcium: 121mg | Iron: 4.6mg
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