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Pineapple Potato Salad

This recipe is rated : 1

Recipe Ingredients

6 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

Cooking 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. 

 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

b. salt fish. 1 small chopped onion. 4 cups potatoes, cut in small pieces. 4 cups skimmed milk. 2 ounces salt pork. 1 tblsp. cornstarch. Pick over and shred the fish, holding it under lukewarm water. Let it soak while the other ingredients are being prepared. Cut the pork in small pieces and fry with the onion until brown. Add the potatoes and cover with water and cook until the potatoes are soft. Add the milk, thickened with the cornstarch, the fish and reheat. Salt if necessary. FRESH

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