Pineapple Potato Salad |
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Ingredients6 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
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
Procedures 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.
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.
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