Guamanian Island Potato Salad Recipes

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GUAMANIAN ISLAND POTATO SALAD



Guamanian Island Potato Salad image

From Guam's Favorite Recipes. I would do a sour relish if I made this but traditionally they like sweet. Posted for ZWT 7.

Provided by Jamilahs_Kitchen

Categories     Healthy

Time 30m

Yield 1 salad, 10 serving(s)

Number Of Ingredients 7

5 large russet potatoes (skinned, boiled until tender)
5 hard-boiled eggs (more, if you like yours eggy)
2 tablespoons sweet relish
1/4 cup black olives (canned, diced)
1/3 cup mayonnaise
1 tablespoon pimiento (jar or canned, diced thinly)
salt and pepper

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.

1000 ISLAND POTATO SALAD



1000 Island Potato Salad image

This is the potato salad my mom always made while I was growing up, and it is SOOO good! I always get asked for the recipe when I bring it to parties.

Provided by SusanShare

Categories     Potato

Time 1h10m

Yield 18-24 serving(s)

Number Of Ingredients 10

12 potatoes, cooked, peeled and diced
6 hard-boiled eggs, diced
1 sweet onion, diced small
1 cup celery, chopped
1 cup sweet gherkin, chopped
1/2 cup mayonnaise
1/4 cup thousand island dressing
1/4 cup French dressing
1/4 cup mustard
salt and pepper

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.

GUAMANIAN MOCHI



Guamanian Mochi image

This desert is made with sweet rice flour, it's sticky, sweet, and so delicious! I grew up with it at many family gatherings. It's eaten on the island of Guam, where my family is from, and also Hawaii.

Provided by acawleyflower

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 40m

Yield 48

Number Of Ingredients 8

2 cups sweet rice flour (mochiko)
1 ¾ cups white sugar
1 tablespoon baking soda
2 eggs
1 (12 fluid ounce) can evaporated milk
1 (13.5 ounce) can coconut milk
1 teaspoon vanilla extract
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
  • Sift together the rice flour, sugar, and baking soda; set aside. Beat eggs with evaporated milk, coconut milk, and vanilla extract. Add flour and butter; beat until well combined.
  • Pour into prepared pan and bake in preheated oven for 30 minutes. Allow to cool completely before cutting into small (1 1/2 inch) squares.

Nutrition Facts : Calories 89.7 calories, Carbohydrate 13.6 g, Cholesterol 12.6 mg, Fat 3.5 g, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 2.5 g, Sodium 92.5 mg, Sugar 8.2 g

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