Add colour to your potato salad with flavours from a different "island!"
Preparation and Cooking Time: approx 35 minutes
|5 medium||PEI Potatoes|
|2||Eggs, hard cooked and chopped|
|2||Celery stalks, chopped|
|1/3 cup (75 ml)||Celery leaves, chopped|
|2 medium||Carrots, shredded or grated|
|1 small||Onion, chopped finely|
|1 can (14 oz/398 ml)||Pineapple chunks, drained|
|1/4 cup (50 ml)||Green Pepper, chopped|
|1/4 lb (184 g)||Cooked Ham, cubed or flaked|
|2 tbsp (25 ml)||Green Relish|
|1 tsp (5 ml)||Salt|
|1/4 tsp (1 ml)||Pepper|
|1/3 cup (75 ml)||Mayonnaise|
Wash, peel and dice potatoes. Add to 1 inch (2.5 cm) boiling water in a medium saucepan. Cover and return to boil, then reduce heat and simmer about 10 minutes until potatoes are fork-tender,and drain.
Mix potatoes, eggs, celery, carrots, onion, pineapple, green pepper and ham (cubed) in a large bowl. In a small bowl, combine mayonnaise, relish, salt and pepper. Add to potatoes and mix lightly.
Cover and chill thoroughly. Yield: 8 - 1 cup or 250 ml servings.
Variation - Omit the ham for a delicious vegetarian version.
Per 250 ml serving (1 cup):
- Calories: 200
- Carbohydrates: 31 g
- Sugar: 7 g
- Fat: 6 g
- Protein: 6 g