Chicken Potato Salad

Ingredients

• 2 large potatoes (or 4 medium-sized)
• 1 cup shredded chicken breast (cooked/boiled)
• 2 ½ cup mayonnaise
• ½ cup pineapple chunks (chopped/cubes)
• ½ cup carrots (grated)
• ¼ cup white onion (chopped)
• 3 tbsp sweet pickle relish
• ½ tsp salt
• 1/8 tsp white ground pepper
• 3 tsp sugar
• 1 tbsp mustard (optional)

Instructions

1. Wash and clean the chicken breast and place it in a cooking pot with water. Bring to a boil and cook, for 10 minutes. When the chicken is cooked through, shred using forks. Set aside.
2. Wash and clean the potatoes and place them in a cooking pot with water. Over high heat bring to a boil.
3. Reduce heat and let simmer for 20 minutes The potatoes should be soft and tender. Drain water from the pot and let potatoes cool down then peel and cut into cubes.
4. In a large bowl add the mayonnaise, pickle relish, onion, grated carrots and pineapple tidbits then mix until well blend. Then add sugar, mustard, salt, and pepper then mix again. Then add the shredded chicken breast and the potatoes then toss gently until well coated. Taste and adjust the salt and pepper and sugar.
5. Serve and Enjoy. Bon Appetit!