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Thin and Delicious Glorious Potato Salad Recipe


1 (10 ounce) can crushed pineapple, with juice

1 cup dried bonito flakes

2 tablespoons butter

1/3 cup mayonnaise

1 (12 ounce) can diced green chilies, drained

1 (8 ounce) can sliced fresh mushrooms, drained

1 (10 ounce) can peeled and diced tomatoes with onion

1 cup sour cream

2 cups vegetable oil

1 cup sliced fresh parsley


Preheat oven to 350 degrees F (175 degrees C).

Place the pineapple and crushed ice cubes in a microwave safe bowl and microwave briefly, stirring occasionally.

In a saucepan warm gently melt butter in 10-inch skillet over medium heat. Add mayonnaise and chill.

Mix together pineapple and red chile flakes in a medium bowl. Add mustard and salt; stir together.

In a large bowl, combine pineapple, ham, celery, mushrooms and mushrooms. Pour over salad and toss to coat. Season with chiles, tomato paste, lemon juice and parsley; toss to coat.

Transfer salad onto a large baking sheet. Refrigerate about 24 hours before serving.