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Creamy Pineapple Olive Potato Salad

Creamy potato salad

This potato salad is a handy and reliable snack or picnic treat. It also serves as the perfect side dish even at barbecues. It is quick to make, easy to pack and store and still healthy.

Many moons ago, I found myself in Northern Germany where I stayed for four weeks. It was an exchange program so I was hosted by a family.

During my one month stay, and on the food front, two thing stuck with me. One is that I was privileged to have one warm meal. The other is the amount of potato salads I ate.

It is no wonder, then, that Germany is believed to be where the Potato Salad originated from. So allow me to share a piece of Allemagne and my childhood memories with you.

Creamy potato salad


  1. 10 Irish potatoes
  2. 1 wedge Pineapples
  3. 2-3 slices of Ham
  4. 1/2 cup Mayonnaise
  5. Green olives
  6. 1/4 cup Coriander
  7. 1/2 tea spoon Black pepper
  8. Salt to taste


1. Wash the potatoes thoroughly and boil them for 20 to 30 minutes or at least till a fork can pass through each of the potatoes.

2. Allow them to cool and peel off the skin, careful not mash the potatoes. Dice them up and pour the dices into a bowl.

3. For the pineapples, canned pineapples may be best to use, but if not, a whole pineapple should be peeled properly and diced up into sizes the same as the potato dices.

4. Add up the pineapples to the potatoes in the bowl.

5. Cut the ham as well into small sizes and add them to the pineapples and potatoes.

6. Use 1/2 a cup of mayonnaise to mix the potatoes, pineapples and ham … this helps achieve a thick and creamy consistency.

7. Sprinkle black pepper and a dash of salt to taste.

8. To up with coriander and green olives for that extra kick and briny flavor.

Creamy potato salad

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1 thought on “Creamy Pineapple Olive Potato Salad

  1. […] in case you are with me on this potato dependency (sigh!), you can also take a sneak peek here. Tamarind or ukwaju sauce is such a breeze to make; you can quickly run through the ‘How […]

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