Juan Pollo Potato Salad Recipe

​Vegetarian Juan Pollo Potato Salad Recipe

This Vegetarian Juan Pollo Potato Salad is a creamy and flavorful dish inspired by the popular potato salad from Juan Pollo. Here’s how to make it:

Ingredients

• 4 large white potatoes
• 1 medium carrot (boiled and grated)
• ½ white onion (finely chopped)
• 1 cup mayonnaise (or vegan mayonnaise for a dairy-free option)
• 1 cup heavy cream (or a non-dairy alternative)
• 2 tablespoons white vinegar
• Salt and pepper (to taste)
• Fresh parsley (to taste, chopped)

Instructions

Boil the Potatoes:

• Peel and wash the potatoes. Place them in a pot of salted water and boil until tender, about 15-20 minutes. Drain and let cool.

Prepare the Carrot:

• While the potatoes are boiling, peel and boil the carrot in a separate pot until tender (about 10-15 minutes). Grate the carrot once it cools.

Chop the Vegetables:

• Once the potatoes have cooled, cut them into small cubes.

Mix the Dressing:

• In a large bowl, combine the mayonnaise, heavy cream, chopped onion, grated carrot, white vinegar, salt, and pepper. Mix well until smooth.

Combine Ingredients:

• Add the cubed potatoes to the dressing mixture and gently fold until all ingredients are well coated.

Chill:

• Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Serve:

• Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley if desired.

Tips

• For added flavor, consider mixing in diced pickles or hard-boiled eggs.
• This salad can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.

This vegetarian Juan Pollo Potato Salad is creamy, tangy, and sure to be a crowd-pleaser at any gathering! Enjoy!