8/8/2019 Chicken Potato Salad Ingredients

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Chicken Potato Salad Ingredients:

y 1 kilo potatoesy 1 big chicken breasty 3 pieces medium sized carrotsy 500 ml mayonnaisey 1 can (836 g) pineapple tidbits or chunksy 1/2 cup sweet pickle relishy 1 cup cheddar cheese, diced (optional)y 3 tablespoons of chopped spring onions (optional)y Iodized salt to taste (pepper, optional)

Chicken Potato Salad Cooking Instructions:

y In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20minutes or until cracks on the potato skin appears. (tip: pierce a potato with atoothpick. If you can pierce it with little resistance and the toothpick comes outclean, the potatoes & carrots are cooked).

y Drain potatoes and carrots, let cool.y Once cooled, the skin can be easily be pealed by hand.y Dice the potatoes and carrots (about 11 cm)y Boil the chicken breast in water with some salt. Let cool, then shred the chicken

meat in 1 inch lengthsy Drain pineapple chunks or tidbits.y 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. y Refrigerate before serving.

Iba to

y 6 medium potatoesy

1 small onion, finely choppedy 1 cup celery, choppedy 1 teaspoon salty 6 hard-cooked eggs, dicedyy 2 eggs, beateny 1/2 cup white sugary 1 teaspoon cornstarchy salt to tastey 1/2 cup vinegary 1 (5 ounce) can evaporated milky 1 teaspoon prepared yellow mustardy 1/4 cup buttery 1 cup mayonnaiseDirections

1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook forabout 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.

8/8/2019 Chicken Potato Salad Ingredients

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3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours orovernight before serving for best flavor.

Footnotes

yy Hard-cooked eggsy 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 (sweetpotatoes) 1 medium (100 g) carrot 5

small (750 g) potatoes 15 pcs Baguio

beans (snap beans) 1 can (234 g)

DEL MONTE Fresh Cut CrushedPineapple 2 Tbsp sweet pickle relish 1Tbsp onion, chopped 1 tsp preparedmustard 1 cup salad dressing or

mayonnaise

Procedures:

1 BOIL vegetables until cooked. Peelkamote, 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 saltand 1/8 tsp. black pepper. 3 TOSS

lightly until well blended. Chillovernight before serving.