What we are going to do today is one type of potato salad That is just in time for this season Especially that Christmas has just ended and New Year is just around the corner.
Potato Salad with Carrots and Pineapple. is very timely because this is easy to make, and it’s unusual and so delicious!
The ingredients that we are going to use:
The potatoes, carrots. We are also going to use pineapple chunks, minced onion, Ladies Choice Mayonnaise, ground black pepper, sugar and salt. Aside from those, we also need water and parsley.
We are also going to use pineapple chunks, minced onion, Ladies Choice Mayonnaise, ground black pepper, sugar and salt. Aside from those, we also need water and parsley. And here is the list of the complete ingredients with measurements.
How to Make Potato Salad with Carrots and Pineapple:
If you are ready, let’s go and make the salad.
Just boil water in a cooking pot, When the water boils, put the potatoes first.
We are using three pieces of potatoes for that. These are baking potatoes. Let it boil for two minutes.
We will start the timer when the water boils again. And after two minutes, we will now add the carrots.
What I did with the carrots, since they are long, I cut them in the middle to fit in the pot. Just put all of them here and continue boiling for ten minutes.
After ten minutes, the potatoes and the carrots are already soft. We need to put them to a bowl with ice and cold water to immediately stop the cooking process. This is what you call blanching.
If we put the hot carrots and potatoes in cold water, they will gradually cool off. They will also not become soft further. And that is why the salad’s texture will still be useful later.
Let us wait for the potatoes and carrots to cool down. And then we will cut them into cubes. Let’s set them aside.
Now, let’s do the mayonnaise mixture. This is our salad dressing.
I am using here the 220 ml doypack of Ladies Choice Mayonnaise. This is equivalent to around 7.5 ounces. For me, this packaging is very convenient since it’s just exactly what we needed.
If I want to improve my potato salad recipe, I use homemade mayonnaise. It’s easier than you think.
We’ll just put everything in the bowl, and we’ll throw the packaging afterwards. We don’t need to measure it anymore.
Add the onion. Use minced onion or, onion that is cut into smaller pieces. I used a yellow onion, but you can use white onion.
Add the ground black pepper. Just put 1/4 teaspoon of ground black pepper.
Add the granulated white sugar or “putting asukal” Only one teaspoon of that.
Then add the salt. For the salt, it’s up to you how much you will put.
Let’s start putting a little first. I only put here 1/2 teaspoon. Then let us mix them well.
Later, we will adjust the taste after we put all the ingredients. This will do, for now, especially the salt. For me, it’s better to start with a little salt. It should be a bit bland rather than salty.
It’s easier to adjust the taste because we will just be adding a little salt. But if it is too salty, it means that we will be adding the other ingredients to balance the taste.
Add in 2 tablespoons of pineapple juice. Since I used canned pineapple chunks, it comes with pineapple juice. So I added two tablespoons more so that we can taste the pineapple.
Add the boiled carrots we cut into cubes. We are just going to mix them well. Just fold it so that the carrots will not be crushed. Just make sure that all the carrots and pineapple in the mixing bowl are fully coated with the salad dressing.
And now, let’s add the potatoes. Our boiled potatoes cut into cubes. I use what you call, baking potatoes. This is probably the most common potatoes found in the Philippines.
Let us mix it well. Just fold it again so that the potatoes and carrots will not be crushed.
And this is also the part where I encourage you to taste the salad. This is to know whether the salt is enough or if we need to add more.
Then we are also going to add the flat-leaf parsley. What I did is that I just cut them into small pieces. This helps add more flavour to the salad. And it also enhances the look of the mixture since it adds contrast.
As we did earlier, we will mix all well and let’s fold again.
Let’s add the remaining parsley.
Let’s just put it. I will then mix it. I’ll only cover my mixing bowl, and I will put it inside the refrigerator. This salad is best served chilled. So, let us refrigerate it for 1 hour before serving.
The Potato Salad is delicious and excellent and will be a great side dish with meat dishes. Be it roasted pork, or baked chicken or whatever, and this is a great side dish!
I hope you will try our recipe.
This creamy Potato Salad with Carrots and Pineapple is super easy to make and delicious. This potato salad will be a great side dish with meat dishes.
- 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 of water for boiling
- Salt to taste
Boil some water in a pot.
Peel potato and carrot. Put the potato in boiling water. Cook for 2 minutes. Add the carrot. Cook for 10 minutes.
Pour cold water and 2 cups of ice in a large bowl. Remove the potatoes and carrots from the pan and dip them in cold water. Let it rest for 6 minutes. Remove from the water and dry with paper towels. To dice. Put aside.
Prepare the vinaigrette by placing Lady's Choice mayonnaise in a large bowl. Add the onion, ground black pepper, sugar and salt. Mix well.
Add pineapple, carrot and potato pieces. Fold until all ingredients are well distributed.
Add the chopped parsley. Wrinkles. Cover the bowl and refrigerate for at least 1 hour.