Juan Pollo's Potato Salad Recipe: a Tangy Twist to Traditional Favorites - Blend of Bites (2024)

Whether you are a relatively new cook or an experienced, hardened one, there are some dishes that you should be adding to your arsenal. Juan Pollo’s potato salad is the perfect place to start.

A potato salad shouldn’t be complex. A proper dressing and chopped vegetables, and that should be about it. Juan Pollo’s potato salad recipe stands out among the others by simply avoiding common mistakes. The ingredients list is minimal, so the recipe doesn’t drown you in details and lets you focus on the important things. The potatoes are sliced and boiled to perfection, and the dressing is simple but shiny.

Ingredients

• Potatoes — 4 pcs., large
• Onion — 1 cup, chopped
• Carrot — ½ cup, finely chopped
• Vinegar — 2 tbsp.
• Salt — 2 ½ tsp.
• Black pepper — ½ tsp.
• Mayonnaise — 1 cup
• Olive oil — 1 ½ tbsp.

Instructions

1. Peel and dice the potatoes into small cubes.

2. Fill a large pot with enough water and add 2 tsp. of salt.

3. Transfer the potatoes to the pot and boil until tender, which shouldn’t take more than 15 minutes.

4. In the meanwhile, combine the mayonnaise, olive oil, vinegar, carrot, and onion in a mixing bowl.

5. Season the dressing with the remaining salt and black pepper.

6. Mix well.

7. The potatoes should be tender by now. Remove from the heat and add them to the dressing.

8. Stir to coat.

9. Cover and refrigerate for an hour before serving.

Substitutions

• Vinegar — Juan Pollo’s potato salad recipe is commonly made with white wine vinegar, but we also made it with balsamic vinegar and apple cider vinegar. Both tries turned out perfectly well. Keep in mind that if vinegar is not an option, you can always use lemon juice instead, though vinegar will provide a rich flavor that lemon juice just simply can’t match.

• Mayonnaise — Juan Pollo’s potato salad recipe uses mayonnaise to the full extent. But you can still replace it with Miracle Whip. We’re not the biggest fans of that one, so we decided to use Greek yogurt instead. It was just as delicious.

• The potatoes — Some potato salads fail because the potatoes get too mushy and fall apart. To prevent that, we’ve used Yukon Gold potatoes, since they are starchy. Red potatoes will do the job as well.

Variations

• Make it creamy — Admittedly, Juan Pollo’s potato salad recipe has a fine, creamy texture, but it can always get better. If you’d like to have your potato salad creamier, you can always add a cup of heavy cream to your dressing. Combined with mayo, heavy cream will make your dish shine.

• Make it moist — If you suspect that your potato salad will be a tad dry, you can always add an egg yolk to your dressing ingredients. This will help keep your salad moist. If that’s not enough for you, you can also add some yellow mustard as well.

• Add some meat — We think that this recipe makes a great dish as it is, but if you’d like to have your salad a bit meaty, you might want to try adding boneless and skinless chicken breast. Cook it separately and add it to the mix, and it will do wonders for your salad.

Equipment

• Measuring cups and spoons

• Knife

• Cutting board

• Mixing bowl

• Large pot

• Stove

Storage

• You can either cover the bowl with a wrap or transfer the leftovers to an airtight container. Store them immediately to prevent the dressing from going bad.

• Once stored in your fridge, the leftovers will last for three days.

Pro Tips

• Boiling the potatoes — Some variations of Juan Pollo’s potato salad recipe recommend slicing the potatoes after boiling, but we recommend slicing the potatoes before boiling them to ensure that they are cooked thoroughly and properly.

• The seasoning — Juan Pollo’s potato salad recipe has a somewhat minimal ingredients list. If only salt and black pepper won’t cut it for you, keep in mind that you can always add more seasoning. Adding some spices and herbs to the mix would be a good way to improve the quality of your dish.

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