Chamorro Recipes | POTATO SALAD | Guam Food

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

black olives

🥗Healthier: green olives

💰Cheaper: canned mushrooms

Green olives provide similar flavor with less sodium

cooked ham

🥗Healthier: grilled chicken

💰Cheaper: turkey

Grilled chicken is leaner and lower in fat

sweet pickles

🥗Healthier: dill pickles

💰Cheaper: pickle relish

Dill pickles offer a tangy flavor with fewer calories

Boil 2.5 pounds of russet potatoes with the skin on for about an hour.

Peel the warm potatoes and cube them.

Cut 6 hard-boiled eggs while they are cold for easier slicing.

Hand chop black olives into bigger pieces.

Drain excess liquid from dill relish, pimentos, and olives to avoid a wet salad.

Add 1 cup of mayonnaise to the cubed potatoes and eggs at room temperature.

Season with a quarter to a half teaspoon each of salt, garlic powder, and black pepper.

Fold the mixture with a rubber spatula and adjust seasoning as needed.

Smooth the surface of the salad in the bowl and add more mayonnaise on top.

Decorate with zigzag cuts around two eggs and grate half an egg yolk over the mayo.

Add pimento pieces for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens