Guamanian Island Potato Salad Recipes

1000 ISLAND POTATO SALAD

Steps:

• Mix the potatoes, eggs, onion, clery and pickles in a large bowl.
• In a separate bowl, whisk together the remaining ingredients.
• Add the dressing mixture in small amounts to the potato mixture and stir gently.
• Keep adding dressing mixture in small amounts to taste - you may not use the entire batch. Leftovers make great deviled eggs!
• This is best when prepared the day before and allowed to refrigerate overnight.

TRADITIONAL CHICKEN KELEGUIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.
• Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.

GUAMANIAN ISLAND POTATO SALAD

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.

GUAM POTATO SALAD

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.