Panama – “Ensalada de Papas” Potato Salad

Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.

This recipe is from Panama. Try this vegan mayo recipe! 

Enjoy! 

 

Ingredients

4 large nadine potatoes, diced
1 beetroot, peeled and diced
1 carrot, peeled and diced
1 clove garlic, minced
1 small onion, finely chopped
1 handful of parsley, chopped
1/2 cup of vegan mayonnaise (see link above)
1 teaspoon mustard
Salt to taste
Pepper to taste

1. Boil the diced potatoes.
2. When potatoes are half cooked, add diced carrot and beetroot and cook until you can easily pierce them with a fork.
3. In a large bowl, mix together the parsley, onion, garlic, mayonnaise and mustard.
4. Add the cooked potato, carrots and beetroot.
5. Mix everything together.
6. Add salt and pepper to taste.

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