Potato Salad With Carrots And Pineapple
For supper on New Year’s Eve, I always prepare potato salad with carrots and pineapple. Our family has a tradition of doing this. I enjoy it since it’s tasty, inexpensive, and simple to prepare. It is also a delicious side dish for any dish that includes meat. I adore eating this with foods like grilled.
Recipe By: vanjo Merano
How to Prepare Potato Salad with Pineapple and Carrots
It’s simple to make this kind of potato salad. There are three easy steps in this process. The potatoes and carrots must first be prepared by boiling. The salad dressing needs to be made next. The last step is to mix all the ingredients together until they are evenly distributed.
Ingredients:
- 3 baked potatoes
- 2 carrots
- 220 ml Mayonnaise
- 20 ounces chopped pineapple
- 2 tablespoons minced onion
- 1 tablespoon minced parsley
- ¼ teaspoon powdered black pepper
- 1 teaspoon granulated white sugar
- 6 cups boiling water
- Add salt to taste
Directions:
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Boil water in a cooking pot.
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Peel potato and carrot. Put potato in boiling water. Boil for 2 minutes. Add carrot. Boil for 10 minutes.
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Pour cold water and 2 cups ice on a large bowl. Take the potato and carrots out of the cooking pot and submerge in cold water. Let it stay for 6 minutes. Remove from water, pat dry with paper towels. Cut into cubes. Set aside.
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Prepare the salad dressing by placing Lady’s Choice Mayonnaise in a large bowl. Add onion, ground black pepper, sugar, and salt. Mix well.
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Add pineapple chunks, carrot, and potato. Fold until all ingredients are well distributed.
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Add minced parsley. Fold. Cover the bowl and refrigerate for at least 1 hour.
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Serve. Share and enjoy!