Potato Salad
 
 
A classic Chamorro side dish that is a must-have on your Fiesta table.
Author:
Recipe type: Side
Cuisine: Chamorro
Ingredients
  • 5 pounds potatoes
  • 8 hard boiled eggs (set aside one yolk), diced
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 can (4.25 oz) chopped black olives, squeezed to remove as much liquid as possible
  • 2 jars (4 oz) diced pimentos, squeezed to remove as much liquid as possible
  • 1 jar (10 oz) sweet pickle relish, squeezed to remove as much liquid as possible
  • 3 cups mayonnaise
Instructions
  1. Rinse the potatoes then place in a large pot filled with hot water. Bring the water to a boil. Cook until the potatoes are done (it's done when a knife or fork easily pushes through the potato when pierced). Remove the cooked potatoes from the water; allow to cool completely then peel and discard the potato skin. Cut into small cubes.
  2. Place the cubed potatoes and diced eggs into a large mixing bowl.
  3. Add the onion powder, salt and black pepper. Stir gently to combine.
  4. Add the drained and squeezed olives, pimentos and relish to the bowl. Stir to combine.
  5. Fold in the mayonnaise. Taste and adjust the seasonings.
Serve and ENJOY!
Recipe by Annie's Chamorro Kitchen at http://www.annieschamorrokitchen.com/chamorro-potato-salad/