Juan Pollo Potato Salad Recipe
As I sit here reminiscing about warm family gatherings and delightful culinary experiences, one dish always stands out – the Juan Pollo potato salad. This flavor-packed salad has been a staple at our family gatherings for as long as I can remember.
Equipment
- Medium-sized pot
- Knife
- Cutting Board
- Grater
- Large mixing bowl
- Plastic wrap or lid for covering the bowl
- Refrigerator
Ingredients
- ½ teaspoon garlic powder
- 1 medium carrot
- black pepper to taste
- 4 large potatoes
- 1 cup heavy cream
- 1 cup mayonnaise
- ½ teaspoon onion powder
- ½ white onion
- salt to taste
- 2 tbsp vinegar
- parsley to taste
Instructions
Step 1: Prepare Potatoes and Carrot:
- In a medium-sized pot, peel and wash 4 large potatoes and 1 medium carrot. Then, add them to the pot and boil them together until they are tender when pierced with a fork.
Step 2: Let Cool and Cut:
- Once the potatoes and carrot are boiled, let them cool for a few minutes. Then, cut the boiled potatoes into small cubes and grate the boiled carrot. Place them in a large mixing bowl.
Step 3 :Prepare Dressing:
- Finely chop ½ white onion and some parsley to taste. In the same mixing bowl with the potatoes and carrot, add the chopped onion and parsley.
Step 4 :Mix Dressing Ingredients:
- To the mixing bowl, add 1 cup of mayonnaise, 1 cup of heavy cream, 2 tablespoons of vinegar, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder. Season with salt and black pepper to taste.
Step 5 :Combine Well:
- Mix all the ingredients in the bowl thoroughly until everything is well combined and evenly coated with the dressing.
Step 6:Adjust Seasoning:
- Taste the potato salad and adjust the seasoning if needed. Add more salt, pepper, or vinegar according to your preference.
Step 7:Chill and Serve:
- Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together. Once chilled, serve the potato salad as a delicious side dish or a light meal on its own.
Notes
- – Use waxy potatoes like Yukon Gold for a creamier texture.
- – Be mindful of not overcooking the potatoes and carrot to avoid a mushy salad.
- – Adjust the amount of mayonnaise and heavy cream based on your preference for creaminess.
- – For a tangier flavor, increase the amount of vinegar in the dressing.
- – Let the salad sit in the refrigerator for a few hours before serving to enhance the flavors.
Nutrition
Calories: 286kcal
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