Potato Salad

For holidays and special occasions, this recipe is a hit that goes well with any meat dish like ham, turkey, roast beef, roast pig or any seafood. Some people like it with red beets but I prefer it without. 

Ingredients:
     1 kilo russet potatoes
     2 large red delicious apples
     1 can of pineapple chunks
     1 large carrot
     1/4 kilo boneless chicken breast
     sweet pickle relish
     1 large Spanish onion
     Mayonnaise
     Salt & pepper to taste

Recipe:
Peel and boil potatoes ala aldente and the chicken until cooked and set aside to cool. Slice the carrot into thin pieces and blanch for a minute and dip in cold water. Peel the apples and with the cooked potatoes, cut into cubes the size of pineapple chunks and put in a large mixing bowl along with the pineapple chunks. Dice the carrots and onion and mix place in the mixing bowl along with the others. Add about four tablespoons of pickle relish, and about 6 to 8 tablespoons of mayonnaise and gently mix altogether. Add some salt and pepper to taste.