Focused recipe
Potato Salad with Carrots and Pineapple
This is a recipe for Potato Salad with pineapple chunks, carrots, and mayo.
Cuisine not specified Updated 12/30/2018
Ingredients
Measured from the catalog payload.
- 3 pieces baking potato
- 2 pieces carrot
- 220 ml ladys choice mayonnaise
- 20 ounces pineapple chunk
- 2 tablespoons onion minced
- 1 tablespoon parsley minced
- 1/4 teaspoon ground black pepper
- 1 teaspoon granulated white sugar
- 6 cups water
- salt
Instructions
7 cooking steps
- Boil water in a cooking pot.
- Peel potato and carrot. Put potato in boiling water. Boil for 2 minutes. Add carrot. Boil for 10 minutes.
- 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.
- Prepare the salad dressing by placing Lady's Choice Mayonnaise in a large bowl. Add onion, ground black pepper, sugar, and salt. Mix well.
- Add pineapple chunks, carrot, and potato. Fold until all ingredients are well distributed.
- Add minced parsley. Fold. Cover the bowl and refrigerate for at least 1 hour.
- Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Salad Recipe, Salad potato salad, special potato salad Public recipe Revision 1