Pineapple Potato Salad


– 6 small sweet potatoes
– 1 medium carrot
– 5 small potatoes
– 15 pieces Baguio beans
– 1 can crushed pineapple
– 2 tabelspoon sweet pickle relish
– 1 tablespoon onion, chopped
– 1 teaspoon mustard
– 1 cup of salad dressing or mayonnaise
– 2 tablespoons of white sugar
– 2 teaspoons of fine salt
– 1/8 teaspoon of black pepper


– Peel the sweet potatoes, carrot and normal potatoes.
– Cut all vegetables into desired shapes or sizes.
– Boil the vegetables until cooked.
– Combine with the remaining ingredients.
– Season with 2 tablespoons of white sugar, 2 teaspoons of fine salt and 1/8 teaspoon of black pepper.

3 TOSS lightly until well blended. Chill overnight before serving.

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