Pineapple Potato Salad
I love having people over, particularly in the summer. There is nothing like having a barbecue in your backyard with your friends and family. I love trying out new dishes and being creative, always with a surprise on the table for my guests .
Salads of any kind are a must to accompany the bold flavors of barbecue. I am crazy about salads, especially ones that are filled with exotic ingredients, but still versatile enough to compliment any dish. This pineapple potato salad has been a hit anywhere I have taken it. It's also great to take to picnics, potluck, if you are invited to a barbecue, road trips, and anywhere else you can think of. It's dry and carries very well.
The combination of pineapple with anything savory really brings out the flavor. The first time I had pineapple on something savory was, believe it or not, not at a Chinese restaurant, but at Pizza Hut!
During my college years Friday nights were eat out night for our group of friends. On one occasion we went to a pizza hut. This erratic friend of ours orders a pizza with pineapple and anchovies! Anchovies? Wasn't it enough that the pizza had pineapples, he had to add those tiny yucky fishes! Oh, just the sound of that made my hairs curl up! Then he forced us to taste it..... Hmmmm, at first I wasn't so sure. Then the flavors started to settle in, and I actually enjoyed it! Thanks to him, my dear erratic friend, a new avenue was opened up for me. And, you guessed it right, those sweet and sour dishes at the Chinese Restaurant, became my favorite!
- 2 medium potatoes
- 2 apples, Granny Smith
- 1 can Kidney Beans, Drained and washed
- 1 can Pineapple, Drained
- 2 tbsp Lite Mayo
- 2 Tbsp Lite Sour Cream
- 1 tbsp White Vinegar
- 1 tsp Sugar
- Pinch of Salt
- Peel and cut the potatoes into four. Put them in a pot and boil them until tender. Once the potatoes are done set them aside and let them cool. Once the potatoes are cool, dice them and put them in a bowl. Peel and dice the apples and add them to the potatoes.
- Add the can of kidney beans and the pineapples, without the liquid, into the bowl. Combine the mayo, sour cream, vinegar, sugar, salt and dill into the bowl. Stir everything together cover and put it in the refrigerator. Once it has cooled down serve it with your favorite main dish.
All Ingredients are in there
Adding green pepper, scallions, and tangerine gives this salad extra taste boost, and color. On some occasion, I have added mustard to this salad too. This salad is very versatile ad can be tweaked to your liking.
Apart from serving it at barbecues, it could also be served with lunch or dinner. Tuna burger, homemade garlic bread, with pineapple potato salad.
Another suggestion; roast chicken, pineapple potato salad, and green beans.
The possibilities are endless, since it will surely become a family favorite!