5 medium potatoes peeled and cubed

1/2 cup carrots peeled and diced

1 cup pineapple chunks drained

1 cup cooked Ham diced

2 tablespoon scallions minced

1/2 tsp salt

1/2 cup Grated Parmesan Cheese

Mayo-Mustard Dressing:

1½ cups Real mayonnaise

2 teaspoon mustard

1 teaspoon honey

1/4 teaspoon paprika

Salt and white pepper to taste

Romaine Lettuce optional

In a deep pan, add cubed potatoes, water and salt, then boil water with for about 5 minutes.

Add diced carrots and simmer until tender, do not over-cook your potatoes.

Drain and let it completely cool or chill it in the fridge for about 8 minutes.

Add pineapple chunks, diced ham and scallions into your potatoes and set aside.

In another bowl mix the dressing by combining mayonnaise, mustard, honey, paprika and season with salt and white pepper and mix until well blended.

Taste test your seasoning according to your taste before adding into your potato salad.

Add Parmesan Cheese and the mustard-mayo dressing gradually to your salad and mix them to coat evenly or you can add them all at once if you want a heavy dressing.

Mix your potato salad until blended and cover the bowl with plastic wrap and chill for at least 4 hours before serving.

Serve chilled with fresh lettuce if you like and enjoy your potato salad.

*adapted from https://www.pinoyrecipe.net/