Description
Dive into this juan pollo potato salad recipe, featuring tender potatoes, crunchy celery, and a rich mayonnaise dressing, perfect for summer barbecues and picnics.
Ingredients
- 2 lbs russet or Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 1 cup mayonnaise
- 1/4 cup finely chopped red onion
- 2 celery stalks, finely chopped
- 2 hard-boiled eggs, peeled and chopped
- 2 tbsp dill pickle relish or finely chopped dill pickles
- 1 tbsp yellow mustard
- 1 tbsp white vinegar
- 1/2 tsp sugar
- Salt and pepper, to taste
- Paprika (optional, for garnish)
- Fresh chopped parsley (optional, for garnish)
Instructions
- Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring the water to a boil and then reduce the heat, simmering the potatoes until they are fork-tender, about 10-12 minutes.
- Drain the potatoes in a colander and let them cool completely.
- In a large mixing bowl, combine the mayonnaise, chopped red onion, chopped celery, chopped hard-boiled eggs, dill pickle relish, yellow mustard, white vinegar, sugar, salt, and pepper. Mix until well combined.
- Add the cooled potatoes to the bowl and gently mix, ensuring the potatoes are well-coated with the dressing.
- Cover the potato salad and refrigerate for at least 2 hours before serving.
- Before serving, sprinkle with paprika and chopped parsley for garnish if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg