Potato Salad
Filipino potato salad is distinct because it is often sweet and creamy, frequently served during Christmas or fiestas
The Preparation
Boil the Potatoes
Place the cubed potatoes in a pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes. Note: They should be "fork-tender" but firm enough to hold their shape. Do not overcook them, or the salad will become mushy.
Drain and Cool
Drain the potatoes thoroughly and let them cool completely. For the best texture, you can even put them in the fridge for 20 minutes once they stop steaming.
Prepare the Dressing
In a large mixing bowl, combine the mayonnaise, sweet pickle relish, condensed milk, minced onion, salt, and pepper. Stir until the mixture is smooth and well-blended.
Combine Ingredients
Gently fold in the cooled potatoes, carrots, cheese cubes, and chopped eggs. Use a spatula to toss everything together until every piece is evenly coated in the dressing.
Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This allows the flavors to meld and the dressing to thicken.