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Panamanian – “Ensalada de Papas” Potato Salad

20 mins
Serves 4
Savoury pancakes

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, World Vegetarian Month.

This recipe is from Panama, thanks Julia.



  • 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
  • 1 tsp 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.