Potato salad has always been a favorite in our family, I remember my Father would always ask me to help him whenever he's preparing salads for the family. In this recipe I will try to recreate the Potato Salad he used to make during Lenten Season, using the Uni-Pak Mackerel in Natural Oil. This is a very easy recipe, refreshing and has the goodness of pineapple, sweet pickles combined with the creaminess of the mayonnaise and the delicious chuncks of mackerels in it. Since summer time is just around the corner, you can take this to your next summer outing or picnic, just remember to keep it cold always.
1-2 cans of Uni-Pak Mackerel in Natural Oil, drained and bones removed (155 gms each)
1/2 k Potato, boiled or steamed, peeled and cut into bite-size cubes
1 pack Lady's Choice Mayonnaise (220 ml)
1 small bottle RAM Sweet Pickle Relish (135 gms)
1 small pouch, Del Monte Pineapple Tidbits in extra light syrup(115 gms)
Salt and Pepper to taste
Wash the potatoes very well, then boil or steam them till tender, fork can easily pierce into the potato Let it cool for awhile then peel them, then cut into bite-size cubes.
In a mixing bowl put the potatoes, season with salt and/or with pepper if you like. Mix gradually, then add the pineapple tidbits together with the juice, then the pickle relish, and 3/4 of the mayonnaise, mix very well but gently until well combined. Then add the chuncks of Uni-Pak Mackerel. Mix very well again.
Taste if it needed more salt orif you need to add more mayonnaise. Refrigerate for at least an hour before serving, and to let the flavors blend resulting in a more flavorful and delicious salad. Enjoy!