[flickr_tags user_id=”[email protected]″ tags=”Potato Salad’]


  • 4 large potatoes, diced and cooked
  • 6 hard-boiled eggs, chopped
  • 1 chicken leg, thigh and breast, chopped (optional)
  • ½ cup sweet chopped pickles or sweet relish
  • 7-ounce jar chopped pimientos
  • 1 – 4 ½ ounce can chopped olives
  • ¼ cup celery, chopped (optional)
  • ½ cup onions (optional)
  • ½ tsp pepper
  • 2 cups of mayonnaise

Mix all ingredients well, refrigerate and serve cold.

Serves 10-12.

By Laurent Duenas

Editor’s note: This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).
* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.