Papa Salada

Salted Potatoes


Preparation info

  • Difficulty


  • 4-6


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

A very common, daily preparation in the colder cities of Colombia, this is prepared at home with small to medium size (about 1½ to 2½ inches long) round or oval red potatoes; the color is part red and part yellow. Like the yellow potatoes, they have with many indentations or grooves. Use yellow potatoes or small baking potatoes if red are not available.


  • 1 pound (about 10) very small red potatoes
  • tablespoons salt


  1. Wash the potatoes well. Do not peel or cut.
  2. Place the potatoes in a small pot with water to barely cover them.
  3. Add all the salt, cover, and turn the heat to medium.
  4. Cook covered until all the water has evaporated, about 30 to 45 minutes. Be careful to take it off the heat when the water has evaporated but before the potatoes have burnt.
  5. Uncover and swirl the potatoes around in the pot. The salt will adhere to the potatoes’ skin.
  6. Serve.