What we will do today is one type of potato salad That is just in time for this season, especially since Christmas has just ended and New Year is just around the corner.
Potato Salad with Carrots and Pineapple is very timely because it is easy to make, unusual, and delicious!
The ingredients that we are going to use:
The potatoes, carrots. We will also use pineapple chunks, minced onion, Lady’s choice Mayonnaise, ground black pepper, sugar, and salt. Aside from those, we also need water and parsley.
We will also use pineapple chunks, minced onion, Lady’s 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.
Use three pieces of potatoes for that. Let it boil for two minutes.
We will start the timer when the water boils again. And after two minutes, we will 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 and continue boiling for ten minutes.
After ten minutes, the potatoes and the carrots are already soft. We must put them in a bowl with ice and cold water to stop the cooking process immediately. 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 220 ml of Lady's Choice Mayonnaise. This is equivalent to around 7.5 ounces. This packaging is convenient for me since it's exactly what we need.
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 throw the packaging afterward. 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 add a little salt. But if it is too salty, we will add 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 could 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. Ensure 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 are cut into cubes. I use what you call baking potatoes. This is probably the most common potato found in the Philippines.
Let us mix it well. Just fold it again so 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 flavor 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 put it inside the refrigerator. This salad is best served chilled. So, let us refrigerate it for 1 hour before serving.Print
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 of 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 water in a cooking pot.
Peel potato and carrot. Put the potato in boiling water. Boil for 2 minutes. Add carrot. Boil for 10 minutes.
Pour cold water and 2 cups of ice into a large bowl. Take the potato and carrots out of the cooking pot and submerge them in cold water. Let it stay for 6 minutes. Remove from water, and 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!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Salad
- Cuisine: American
- Serving Size: 5
- Calories: 356
- Sugar: 17
- Sodium: 268
- Fat: 28
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 1
Keywords: potato salad, special potato salad