Chamorro Potato Salad Recipes

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.

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.

Steps:

• 1. Cut potatoes into bite sized pieces, then boil until fork tender. Drain the water. ( I leave the peels on mine, but you can peel yours if you prefer.) I use whatever potatoes I have handy. This particular picture is of purple potatoes. I've used Russets, Yukon gold, fingerlings, red skin, you get the picture. Anything goes.
• 2. While the potatoes are boiling, make your boiled eggs.
• 3. Dice the pickles, slice the olives and drain the pimentos. I usually put them all into a small sieve to drain while the potatoes and eggs are cooking.
• 4. Cut up the eggs, add to potatoes, then add the other ingredients. Add mayo to desired consistency. It may take more or less than a cup depending on your preference.
• 5. I love to eat this when it is warm. It is amazing cold too.
• 6. Here is the original recipe: 5 pounds potatoes 1 large jar real mayonnaise 1 large can crushed black olives 1 small bottle crushed sweet pickles 1 dozen eggs 2 small bottles pimentos
• 7. NOTE: from Wikipedia: The Chamorro people, are the indigenous peoples of the Mariana Islands, which are politically divided between the United States territory of Guam and the United States Commonwealth of the Northern Mariana Islands in Micronesia. Today, significant Chamorro populations also exist in several U.S. states including Hawaii, California, Washington, Texas, Tennessee, Oregon, and Nevada. According to the 2000 Census, approximately 65,000 people of Chamorro ancestry live on Guam and another 19,000 live in the Northern Marianas.[1] Another 93,000 live outside the Marianas in Hawaii and the West/Pacific coast of the United States. The Chamorros are primarily Austronesian