Guamanian Island Potato Salad
Experience the vibrant flavors of the Pacific with this Guamanian Island Potato Salad, an irresistible twist on the classic side dish. Bursting with tender Russet potatoes, diced carrots, creamy hard-boiled eggs, and a tangy dressing made with mayonnaise, mustard, and sweet pickle relish, this salad is a harmonious blend of textures and tastes. A touch of sweet onion, fresh green onions, and a sprinkle of paprika lend complexity and a bright finish. Perfectly chilled for serving, this island-inspired recipe is an ideal accompaniment to barbecues, potlucks, or any occasion that calls for something deliciously unique. Ready in under an hour with simple ingredients, this tropical take on potato salad will transport your taste buds straight to Guam.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 large Eggs
- 2 medium Carrots
- 1 medium Sweet onion
- 1 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 3 tablespoons Sweet pickle relish
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions
- 0.5 teaspoon Paprika
Instructions
Scrub the potatoes clean and place them in a large pot. Fill the pot with enough water to cover the potatoes. Bring the water to a boil and cook the potatoes for 15-20 minutes, or until a fork inserts easily. Do not overcook.
While the potatoes are boiling, place the eggs in a smaller pot and cover them with water. Bring to a boil, then lower the heat and simmer for 10 minutes. Drain and place the eggs in an ice water bath to cool.
Peel the carrots and dice them into small cubes. Add them to the pot with the potatoes during the last 5 minutes of cooking to slightly soften them. Drain both the potatoes and carrots, and set aside to cool.
Once the potatoes are cool enough to handle, peel off the skins and dice them into bite-sized chunks. Transfer to a large mixing bowl.
Peel and chop the hard-boiled eggs, and add them to the mixing bowl with the potatoes.
Finely dice the sweet onion and add it to the bowl, along with the cooked carrots.
In a separate small bowl, prepare the dressing by combining mayonnaise, yellow mustard, sweet pickle relish, salt, and black pepper. Stir until smooth and well combined.
Pour the dressing over the potato mixture and gently stir until the ingredients are evenly coated. Be careful not to mash the potatoes while mixing.
Chop the green onions and sprinkle them over the salad. Mix lightly to distribute.
Transfer the potato salad to a serving dish and sprinkle the top with paprika for garnish.
Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy your Guamanian Island Potato Salad!
Nutrition Facts
Calories |
3198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.4 g | 248% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 4188 mg | 182% | |
| Total Carbohydrate | 315.3 g | 115% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 34.2 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 384 mg | 30% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6863 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
