Hawaiian potato salad

Serves: 5

3 med. Potatoes, peeled
2 med. Carrots, peeled
1 c. Pineapple, crushed
1 c. Raisins
1 c. Dried cherries
3/4 c. Low fat mayonnaise
1/2 tsp. Garlic powder
1 tsp. Coconut sugar
Himalayan salt & Cayenne pepper (to taste)
4 cups water

Directions:

1. In a medium sized pot pour water, allow to come to a boil.

2. Adding the potatoes and then boil until the vegetables becomes soft for about 10 to 12 minutes.

3. Removing potatoes from heat, and placing into ice cold water.
Dice the potatoes and place in a large bowl. Adding crushed pineapple, raisins, dried cherries, and toss well, setting off to the side.

4. In the meantime, combine the mayonnaise, sugar, garlic powder, salt and pepper. Mix well. Taste testing time: Taste the mixture to see if it's well incorporated with salt and pepper.

5. Add the mayonnaise mixture to the potatoes. Gently tossing until the mixture coats the potatoes, carrots, and pineapple, raisins, cherries.

6. Allow to chill in the refrigerator for at least an hour.