Pineapple Potato Salad Recipe
Tagged in Salad
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Directions
1 BOIL vegetables until cooked. Peel kamote, carrot and potatoes. Cut all vegetables into desired shapes or sizes.
2 COMBINE with the remaining ingredients. Season with 2 Tbsp. white sugar, 2 tsp. iodized fine salt and 1/8 tsp. black pepper.
3 TOSS lightly until well blended. Chill overnight before serving.
Ingredients
- 6 small (900 g) kamote (sweet potatoes)
- 1 medium (100 g) carrot
- 5 small (750 g) potatoes
- 15 pcs Baguio beans (snap beans)
- 1 can (234 g) DEL MONTE Fresh Cut Crushed Pineapple
- 2 Tbsp sweet pickle relish
- 1 Tbsp onion
- chopped
- 1 tsp prepared mustard
- 1 cup salad dressing or mayonnaise
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