TODAY'S HARVEST: Potato Salad with Carrots and Pineapple

Here is a deliciously nutritious salad recipe that you might want to make on your own kitchen. I recommend that you utilize light mayonnaise or olive oil based mayonnaise to make you less guilty for it does not contain as much calorie and fat from your regular type of dressing

      

I love eating salads. One kind of salad that I genuinely like is the Potato Salad. I like Potato Salad with Carrots and Pineapple for reasons that it is very simple to prepare. Here is a deliciously nutritious salad recipe that you might want to make on your own kitchen. I recommend that you utilize light mayonnaise or olive oil based mayonnaise to make you less guilty for it does not contain as much calorie and fat from your regular type of dressing.

Ingredients

3 medium baking potatoes, peeled
1 cup pineapple, diced

2 medium carrots, peeled
1 teaspoon granulated white sugar
1/2 teaspoon garlic powder

1 cup light mayonnaise

boiled chicken breast (optional)
Salt and ground black pepper to taste
water

Procedure

Pour the water in a deep cooking pot, Bring to a boil then add the potatoes and carrots and then boil until the vegetables becomes soft . Soak the boiled potatoes and carrots in a bowl with cold water to stop the cooking process to prevent the vegetables from being overcooked.

Remove the vegetables from the bowl. Dice the potatoes and carrots and place in a large bowl. Add the diced pineapple and boiled chicken breast cut into bite pieces, toss gently, then set aside.

Combine the mayonnaise, sugar, garlic powder, salt and pepper. Mix well. Taste the mixture and make sure that the salt and pepper is just about right.

Add the mayonnaise mixture on the bowl with potatoes.  Toss until the mixture coats the potatoes, carrots, and pineapple.

Refrigerate and serve.