chamorro potato salad

How To Make chamorro potato salad

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  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.
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  2

  While the potatoes are boiling, make your boiled eggs.
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  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.
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  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.
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  5

  I love to eat this when it is warm. It is amazing cold too.
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  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
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  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
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