Chamorro Potato Salad
Toni said that I could post it since I love it so much and make it several times a year.
I will take detailed pictures next time I make it, which will probably be this weekend using purple potatoes. ;-)
- 2 lb
- potatoes (or about 4 large baking potatoes)
- 1/2 can(s)
- black olives, sliced
- 2 medium
- dill pickles, diced (about 1/2 cup)
- eggs, hard boiled
- 14 oz
- pimentos in a jar
- 1 c
How to Make Chamorro Potato Salad
- 1Cut 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.
- 7NOTE: 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. Another 93,000 live outside the Marianas in Hawaii and the West/Pacific coast of the United States. The Chamorros are primarily Austronesian