Pineapple Potato Salad


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


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.


Restaurant Articles

The steps to a successful preparation stage...

Read more


Chicken and Tortellini Salad

Read more

Business Plan

Chinese Restaurant

Read more