Potato Salad with Carrots and Pineapple
This is a recipe for Potato Salad with pineapple chunks, carrots, and mayo.
Servings: 5 people
- 3 pieces baking potato
- 2 pieces carrot
- 220 ml Lady's Choice Mayonnaise
- 20 ounces pineapple chunk
- 2 tablespoons onion minced
- 1 tablespoon parsley minced
- ¼ teaspoon ground black pepper
- 1 teaspoon granulated white sugar
- 6 cups water for boiling
- Salt to taste
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!
Calories: 356kcal | Carbohydrates: 22g | Fat: 28g | Saturated Fat: 3g | Sodium: 268mg | Potassium: 140mg | Fiber: 1g | Sugar: 17g | Vitamin A: 190IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 0.4mg