Potato Pineapple Salad Recipe

Cooking Directions

• STEP 1.Peel and dice the potatoes into bite-sized pieces.
• STEP 2.Boil the potatoes in salted water until tender, then drain and let cool.
• STEP 3.In a large bowl, combine the cooled potatoes, diced pineapple, chopped red onion, and chopped fresh parsley.
• STEP 4.In a separate bowl, whisk together mayonnaise, pineapple juice, Dijon mustard, salt, and pepper to make the dressing.
• STEP 5.Pour the dressing over the potato mixture and toss gently to coat.
• STEP 6.Cover and refrigerate for at least 1 hour to allow the flavors to meld.
• STEP 7.Serve chilled and enjoy!

Cooking Tips

• Make sure to dice the potatoes into bite-sized pieces to ensure even cooking.
• For a creamier dressing, you can add a dollop of sour cream or Greek yogurt.
• Feel free to add other ingredients like diced ham or bacon for added flavor and protein.

Storage and Serving

• Leftover potato pineapple salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the salad a good stir to redistribute the dressing.
• This salad is best served chilled and makes a great side dish for grilled meats or sandwiches.