Salad: United States – Guam (Pacific Island United States Territories) – Guam Potato Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch (2.5 cm) chunks
- 4 large eggs, approx. 200 g total
- 6 oz (170 g) Spam, diced and pan-fried until golden (optional)
- 3/4 cup (120 g) dill pickles, finely chopped
- 1/3 cup (80 ml) sweet pickle relish (optional, adds sweetness and texture)
- 1/2 cup (80 g) sweet onion, finely chopped
- 1 cup (120 g) celery, diced
- 1 1/2 cups (360 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 2 tbsp (30 ml) pickle juice (from the pickle jar) or 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or 2 green onions (approx. 20 g) sliced, for garnish
- Paprika, for sprinkling (optional)

Instructions

Short Description:
A creamy, tangy potato salad from Guam featuring boiled eggs, chopped pickles, and the island-favorite addition of fried Spam (optional), dressed in a mayonnaise-and-mustard mixture for a distinct Pacific Island flavor.

Regional Notes:
This Guam variation emphasizes boiled eggs and chopped pickles and often includes Spam, reflecting the island's long-standing affection for canned luncheon meat. The dressing blends mayonnaise with yellow mustard and a touch of pickle juice or vinegar, giving it a brighter, slightly tangy profile compared with many mainland U.S. potato salads.

1. Place the potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1/2 tsp salt and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size.
2. While potatoes cook, place eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then remove from heat, cover, and let sit 10–12 minutes. Transfer eggs to an ice bath, peel, and chop coarsely.
3. If using Spam, heat a small skillet over medium-high heat and add the diced Spam. Cook until browned and crisp on the edges, 4–6 minutes. Transfer to paper towels to drain and cool.
4. Drain the potatoes and let cool until warm (5–10 minutes). You may peel skins off if desired; leaving skins on Yukon Gold or red potatoes adds texture and color. Cut any larger pieces to produce roughly 1/2–1 inch (1.25–2.5 cm) bite-sized pieces.
5. In a large mixing bowl, whisk together mayonnaise, yellow mustard, pickle juice (or apple cider vinegar), sugar (if using), remaining 1/2 tsp salt, and black pepper until smooth.
6. Add the warm potatoes to the dressing and gently fold to coat. The warmth helps the dressing absorb; be careful not to mash the potatoes—leave some texture.
7. Fold in chopped eggs, chopped dill pickles, sweet pickle relish (if using), chopped onion, diced celery, and the cooled fried Spam (if using). Taste and adjust seasoning with more salt, pepper, or a splash of pickle juice or vinegar as needed.
8. Cover and chill in the refrigerator at least 1 hour (preferably 2–4 hours) to let flavors meld. Stir gently before serving.
9. Garnish with chopped parsley or sliced green onions and a light sprinkle of paprika if desired. Serve cold or at a cool room temperature.