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Published June 26, 2009 | 
Ingredients:
- 1 kilo potatoes
- 1 big chicken breast
- 3 pieces medium sized carrots
- 500 ml mayonnaise
- 1 can (836 g) pineapple tidbits or chunks
- 1/2 cup sweet pickle relish
- 1 cup cheddar cheese, diced (optional)
- 3 tablespoons of chopped spring onions (optional)
- Iodized salt to taste (pepper, optional)
Cooking Instructions:
Estimated cooking & preparation time: 1 hour
- In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).
- Drain potatoes and carrots, let cool.
- Once cooled, the skin can be easily be pealed by hand.
- Dice the potatoes and carrots (about 1×1 cm)
- Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths
- Drain pineapple chunks or tidbits.
- Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise…) in a big bowl and salt to taste. You may add pepper if you wish.
- Refrigerate before serving.
Potato Salad Cooking Notes: You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavour.
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