28 Jan What’s Cookin’ Wednesday: Pineapple Habanero Potato Salad
And exactly how did it turn out, you may ask?
It was awesome. There’s not a single bite of it left over!
With our dinner tonight, we had Pineapple Habanero Potato Salad!
Here’s what you need:
Ten large potatoes: peeled, cubed, and boiled. Drain and set aside.
Eight large dill pickles. Chop LARGE and set aside.
One large onion. Chop finely and set aside.
One green pepper. Chop LARGE and set aside.
Two boiled eggs. Peel and chop and set aside.
One small jar of red pimento. Open and drain.
3/4 cup of Miracle Whip.
One tablespoon cheap yellow mustard.
1/3 cup of Pineapple Habanero Pepper Jelly
Tiny dash of salt, if you must.
Now, dump the drained potatoes into a large bowl, and throw everything else in there with them. Mix thoroughly but carefully, so you don’t mash the potatoes. Cover the bowl tightly, and put it in the refrigerator. Potato salad is best cold, you know.
Our supper tonight consisted of: Leftover BBQ chicken, brussel sprouts, and pineapple habanero potato salad. It was a lovely, informal supper and my husband and son devoured every bite of everything on the table. Pineapple Habanero potato salad has been requested for this weekend.