Juan Pollo Potato Salad Recipe
Juan Pollo Potato Salad Recipe is creamy, flavorful and perfect for family meals or picnics. It is a classic side dish loved by many.
Ingredients
- 2 pounds potatoes peeled and cut into chunks
- 3 hard-boiled eggs chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon yellow mustard
- 1 small red onion finely chopped
- 1/2 cup celery chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons fresh parsley chopped (optional)
Instructions
Cook the Potatoes
- Place potato chunks in a large pot. Cover with water and add a pinch of salt. Boil for 15–20 minutes until tender but not mushy.
Drain and Cool
- Drain cooked potatoes in a colander. Let them cool slightly so they are easier to mix without breaking.
Prepare the Dressing
- In a mixing bowl, combine mayonnaise, sour cream and mustard. Stir until smooth. This creamy dressing will coat the potatoes perfectly.
Mix Vegetables
- Add chopped onion, celery and hard-boiled eggs to the bowl. Stir gently to combine without mashing the potatoes.
Combine Potatoes and Dressing
- Add slightly cooled potatoes to the dressing mixture. Fold carefully to coat all potatoes evenly with creamy dressing.
Season and Garnish
- Sprinkle salt, black pepper and paprika. Mix lightly. Garnish with chopped parsley if desired. Chill in the refrigerator for at least 1 hour before serving.
Notes
- Use starchy potatoes like russet for creamy texture.
- Chop vegetables evenly for consistent flavor.
- Do not overmix to avoid mushy salad.
- Chill the salad before serving to enhance flavors.
- Add paprika on top for color and mild taste.