Best Guam Potato Salad Recipes

GUAMANIAN ISLAND POTATO SALAD

Guamanian Island Potato Salad image

From Guam's Favorite Recipes. I would do a sour relish if I made this but traditionally they like sweet. Posted for ZWT 7.

Provided by Jamilahs_Kitchen

Categories Healthy

Time 30m

Yield 1 salad, 10 serving(s)

Number Of Ingredients 7

Ingredients

5 large russet potatoes (skinned, boiled until tender)
5 hard-boiled eggs (more, if you like yours eggy)
2 tablespoons sweet relish
1/4 cup black olives (canned, diced)
1/3 cup mayonnaise
1 tablespoon pimiento (jar or canned, diced thinly)
salt and pepper

Steps:

Dice the boiled potatoes and hard-boiled eggs. Mix together, but don't mash.
In a separate bowl, add relish, olives, mayonnaise and pimentos.
Add to potatoes and eggs and mix it. Add salt and pepper to taste.
Avoid mashing the potatoes, but it isn't bad if you do.
The taste is delicious.
Garnish with sliced black olives.
Enjoy at room temperature or chilled.

GUAM POTATO SALAD

Guam Potato Salad image

This is the basic potato salad recipe you see at every Chamorro gathering or the village fiesta. I make it the way all Chamorros make it: in huge quantities. Everyone has their own idea of how potato salad should be, so you can be creative with this. Some like more eggs, some like less olives, and others omit the relish. Do...

Provided by Desiree Taimanglo-Ventura

Categories Salads

Time 1h30m

Number Of Ingredients 7

Ingredients

8 lb potatoes
12 eggs, hard boiled
5 can(s) 2.25 ounces sliced pitted olives
4 medium jars of pickled sweet relish (more or less depending on how you like your salad)
1 1/2 large jar of mayonnaise (more or less depending on how you like your salad)
1/2 2.25 ounce jar of red pimentos (more or less depending on how you like your salad)
black pepper (sprinkle to taste)

Steps:

1. Boil the potatoes and eggs (separately). Potatoes should be tender, but not too mushy or soft. I usually stick a tooth pick in to see if they're "just right." Peel potatoes and remove shells from hard boiled eggs.
2. Cut potatoes into little squares and chop eggs. (Some people prefer their potatoes chopped into large cubes, others like them smaller. My family likes the potato salad chunky, so the eggs and potatoes tend to be chopped bigger).
3. Empty the wet ingredients (the condiments: relish, olives, and pimentos) into a strainer and drain liquid. Mix together. Place mixture aside in a small/medium bowl. (It's up to you how you want this mixture to taste. You can add as much of one ingredient, or as little, as you want).
4. Using clean hands, preferably hands covered in plastic gloves, mix together gently (don't smash the potatoes!). They always say that only ONE person should be responsible for mixing the salad. Mix the dry ingredients (potatoes and eggs) in a large bowl, sprinkling black pepper over the mixture to taste.
5. Slowly add in the condiment mixture to the potatoes and eggs. You can add as much of the condiments or as little as you would like.
6. Empty entire jar of mayonnaise in and mix until ingredients are covered evenly. Use the second 1/2 jar to add in mayo as you want. The potato salad should be evenly covered and not too dry or wet with mayo.
7. Place salad into a large bowl or serving platter and use a spatula to spread the remaining mayo over the salad smoothly to decorate and garnish (kind of like icing!). You can decorate the top with hard boiled eggs cut into decorative shapes and little olives.
8. Serve cold or put in refrigerator and keep cold until it's time to serve.