Fill a large pot with enough water and add 2 tsp. of salt.
Transfer the potatoes to the pot and boil until tender, which shouldn’t take more than 15 minutes.
In the meanwhile, combine the mayonnaise, olive oil, vinegar, carrot, and onion in a mixing bowl.
Season the dressing with the remaining salt and black pepper.
Mix well.
The potatoes should be tender by now. Remove from the heat and add them to the dressing.
Stir to coat.
Cover and refrigerate for an hour before serving.
Video
Notes
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.
Nutrition
Nutrition Facts
Juan Pollo's Potato Salad Recipe
Amount per Serving
Calories
415
% Daily Value*
Fat
43
g
66
%
Saturated Fat
7
g
44
%
Trans Fat
0.1
g
Polyunsaturated Fat
25
g
Monounsaturated Fat
10
g
Cholesterol
24
mg
8
%
Sodium
1649
mg
72
%
Potassium
136
mg
4
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
2735
IU
55
%
Vitamin C
4
mg
5
%
Calcium
26
mg
3
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Creamy and tangy Juan Pollo's potato salad, Juan Pollo inspired creamy potato salad, Zesty Juan Pollo's mayo potato salad