Chicken Potato Salad 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)
Chicken Potato Salad Cooking Instructions:
 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.

Iba to
 6 medium potatoes
 1 small onion, finely chopped
 1 cup celery, chopped
 1 teaspoon salt
 6 hard-cooked eggs, diced
  
 2 eggs, beaten
 1/2 cup white sugar
 1 teaspoon cornstarch
 salt to taste
 1/2 cup vinegar
 1 (5 ounce) can evaporated milk
 1 teaspoon prepared yellow mustard
 1/4 cup butter
 1 cup mayonnaise
Directions

1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and
cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to
a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a
saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until
thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then
stir in the mayonnaise.
 3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or
overnight before serving for best flavor.
Footnotes


 Hard-cooked eggs
 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately
remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot
water, cool, and peel.

Hfdhadfh

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
Procedures:

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.