This salad is crisp, fresh and the perfect accompaniment to any meal or can even be devoured all by itself. It uses my secret salad dressing I learnt from my godmother.
Prep Time10 mins
Course: Salad
Cuisine: Mediterranean
Keyword: festive salad, fresh, salads
Servings: 3
Author: Vania Cotta


  • 3 nos Potatoes peeled, boiled and diced
  • 2 nos Apples peeled and diced
  • 1 nos Pear peeled and diced
  • 1 tin Canned pineapple roughly cut
  • 3 nos Onions finely chopped
  • 1 pkt Frozen sweetcorn small
  • Handful Fresh coriander leaves finely chopped
  • 3 tbsp Olive oil extra virgin
  • 1 nos Lime big, juiced
  • Salt to taste
  • Pepper to taste


  • Boil the potatoes with a little salt until done. Let them cool down. Peel off the skin and dice them approximately to the same size. Keep aside.
  • Finely chop the onions. Peel and dice the apples and pear roughly to the same size as the potatoes. Set aside
  • Chop the canned pineapple slices. Set aside.
  • In a large bowl, combine all the cut ingredients together with the defrosted corn, except the potatoes.
  • Season with salt and pepper. 
  • Drizzle on some olive oil and lime juice. Give it a good mix.
  • Finally, toss in the potatoes and fresh coriander leaves


  • Do not add the sugar syrup from the canned pineapple to the salad. It will turn the salad sweet, which is something we don’t want.
  • If the cut apples start turning brown while your at the other stages of the recipe then toss them in some lime juice and set aside.  
  • Alter the addition of the lime juice later, so that, the salad doesn’t turn too sour.