Bacon and Potato Salad recipe

3/4 k large potatoes
1 large carrot
4 cups water
200g bacon, sliced, fried until crisp
2 tbsp white onion, chopped
2 tbsp sweet pickle relish
1 tsp prepared mustard
1 can 439g DEL MONTE pineapple chunks, drained, reserve syrup
1 cup mayo

Boil potatoes, carrot and 1 tsp fine salt / 1 tbsp rock salt. Drain
Peel and cut into cubes. Soak in reserved pineapple syrup for 30 min. Drain. Combine with the rest of the ingredients. Add sugar, salt and pepper to taste. Chill

8 servings