Directions

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  1. Boil the potato cubes for 8-10 minutes, then drain and spread in a large tray to evaporate the steamy moisture.

  2. Chill potatoes in the refrigerator. Don’t rinse to cool them, or they may break and absorb water, and lose their shape.

  3. Bring a pot of fresh water to the boil. Add the peas and after 2 minutes, add the carrots. Boil for 5 minutes.

  4. Drain the vegetables, rinse with cold water, refrigerate until chilled. Beat together a dressing of yogurt, mayonnaise, salt, black pepper and lemon juice.

  5. In a large bowl, mix the potatoes, carrots, peas and pineapple chunks. Just before serving, pour the yogurt dressing over the vegetables and pineapple.

  6. Mix to coat and serve in a large platter.