Marianas Variety

Last updateSat, 17 Nov 2018 12am

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    Friday, November 16, 2018-5:09:20P.M.

     

     

     

     

     

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Our Oceania | Chamorro potato salad

THIS simple dish is the perfect addition to any fiesta plate, and it can be perfectly executed with little-to-no finesse in the kitchen — if you can boil eggs and potatoes, consider this Chamorro recipe an option.

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The only trick is to start cooking the day before the special occasion; like revenge, potato salad is a dish best served cold, so you need to allow time for your masterpiece to chill. Here’s how it’s done:

Step 1: Boil

Boil a dozen eggs and, in a separate pot, five pounds of quartered potatoes. The potatoes are ready when you can easily pull them apart with a fork.  Refrigerate your boiled eggs and potatoes until they’re cool enough to touch.

Step 2: Skin, peel, and chop

Peel your eggs and set aside two. Skin your potatoes — you should be able to do this by hand for the most part, but use a knife where necessary. Chop the potatoes into bite-size pieces. Dice your ten remaining eggs over the potatoes.

Step 3: Mix

Add eight ounces of drained, sliced olives (putting aside a small handful); four ounces of chopped pimiento peppers (squeeze out the juices first); and ten ounces of drained sweet relish. Add mayonnaise to taste — there should be at least enough to thinly coat the eggs and potatoes. Be sparing with salt and pepper as many of your ingredients come pre-seasoned.

Step 4: Presentation

Potato salad is one of those dishes that people like to dress up — why should yours be any different? Stir your potato salad so that it has a flat, even surface and “frost” it with a thin layer of mayonnaise. Cut a zig-zag shape across the middle of your two remaining eggs and place three halves in the center as decorative “egg flowers” (eat the fourth half — my auntie says four flowers looks stupid). Place ornamental sliced olives around the surface and sprinkle your egg flowers with paprika, then let the whole thing chill in the refrigerator overnight. Your egg salad is sure to be the bell of the barbecue!