Juan Pollo Potato Salad Recipe

Every time I go to a restaurant, especially Juan Pollo, I find myself ordering that one side dish I always crave—their potato salad. It’s creamy, tangy, and packed with vegetables that balance the texture so well. After years of trial and error, I finally recreated a copycat version at home that’s just as juicy and delicious. I made it with potatoes, onions, carrots, and a touch of tuna for a different twist, just like how some classic dishes surprise you with hidden gems. I even add sweet corn, chopped tomatoes, and bits of crunchy veggies to enhance the flavor. The dressing is where the magic happens—a homemade mix of mayo, mustard, a splash of vinaigrette, and yes, a bit of tartar sauce for that tangy kick. What I love most about this recipe is the freedom to change the ingredient ratios to match what you’re serving it with—whether it’s part of the main courses or just a refreshing side for grilled food. This salad pairs so well with almost anything, and once you taste it, you’ll know why it’s my favorite.

What is Juan Pollo Potato Salad?

The Juan Pollo Potato Salad is a unique, California-born dish that’s served as a side at the famous restaurant and has become my go-to for quick, tasty comfort meals. It’s not your typical potato salad—it’s based on a mayonnaise-based dressing that blends smooth mayo, a hint of mustard, and cream for an incredibly rich mixture that’s light yet full of flavor. What makes it so delicious is the balance of mashed and diced potato, along with finely chopped onions, carrots, and sometimes tomatoes, giving it that Southern charm with a Mexican-style edge. The Pollo part? It goes perfectly with their rotisserie chicken, making it a favorite for many people, especially when you want a simple, quick bite.

I’ve made this at home in just under 40 minutes, and every time I add fresh veggies, it reminds me why it’s so highly regarded among recipes—especially as a main or side for large gatherings. Honestly, once you try this, you’ll love how it fits into any meal and stands out with its varied textures and bold, tasty personality.

Ingredients:

• 6 medium russet potatoes or Yukon gold (great texture and flavor for boiling and mixing)
• 2 small carrots, boiled and diced (mild sweetness and color)
• ½ cup white or yellow onion, finely chopped (adds crunch and sharpness)
• 1 cup mayo (creamy base)
• 1 cup heavy cream (adds richness and smooth texture)
• 1 tbsp distilled white vinegar (adds tangy brightness to balance the creaminess)
• ¼ cup fresh parsley, finely chopped (fresh flavor and color)
• ½ tsp salt (seasoning)
• ¼ tsp black pepper (mild spice without overpowering the salad)
• ½ tsp garlic powder (subtle flavor enhancement)
• ½ tsp onion powder (deepens the onion flavor without being overpowering)

Kitchen Equipment Needed

To prepare the Juan Pollo Potato Salad smoothly and efficiently, here’s the essential kitchen equipment you’ll need:

• Large pot – for boiling the potatoes until they’re perfectly soft
• Cutting board and knife – to dice the vegetables like carrots, onions, and parsley with ease
• Potato masher or fork – for gently mashing the potatoes while keeping some chunks for texture
• Mixing bowl – a large one to combine all the ingredients evenly
• Spoon or spatula – for stirring the creamy mixture together without breaking the veggies
• Measuring cups and spoons – to ensure accurate amounts of mayo, cream, mustard, and seasonings for the best flavor balance

How to Make Juan Pollo Potato Salad?

Step 1: 

Start by getting your medium potatoes ready. Peel, wash, and cut them into cubes using a cutting board and knife. Put the diced potatoes into a big pot of water, add a little salt, and boil them for about 15 minutes or until they’re soft and tender. Once cooked, pour out the hot water and let them cool down. When they’re cold, use a fork or potato masher to mash about half of them—just enough for a smooth texture, but leave some pieces for that nice bite.

Step 2: 

While the potatoes are cooling, finely chop your onion, grated carrot, tomato, and a little parsley. If you like some extra crunchiness, add a bit of corn too. Gather all your chopped vegetables into a large mixing bowl.

Step 3: 

In a separate bowl, prepare the creamy mixture. Combine 1 cup of mayo, 1 cup of heavy cream, 1 tablespoon of mustard, and 1 tablespoon of vinegar. To boost flavor, sprinkle in some onion powder, garlic powder, black pepper, and a pinch of salt. Stir everything until fully incorporated and smooth.

Step 4: 

Now, bring it all together. Add the mashed and chunked potatoes into the bowl with the veggies. Pour the creamy mixture over them, and gently mix with a spoon or spatula until everything is well combined. Chill it for a bit before serving, and then get ready to enjoy a delicious, homemade version of your favorite potato salad.

Some Tips!

• Chop veggies like carrots and potatoes into equal-sized or similar-sized pieces so they cook evenly.
• Use a potato masher to leave some chunks for better texture.
• Add a splash of milk to the mayonnaise-based mixture if it feels too dry—it makes it creamier.
• Prepare the salad ahead to let spices soak in and improve flavor.
• Keep added vegetables small to mix smoothly into the bowl.
• A bit of mustard is optional, but it boosts flavor.
• Prepping the mayo, mustard, and seasonings in a small bowl saves cooking time.

How to Store Leftovers?

To store any leftover Juan Pollo Potato Salad, place it in a clean container with a tight lid or airtight seal and keep it in the fridge or refrigerator. For best taste and safety, eat within 3–4 days, though it’s safest to keep it no more than a maximum of 48 hours if it’s been sitting at room temperature for a long time. Before eating again, give it a good stir, especially since the mayo and soft carrots can separate a little. If you want to store it longer, it can freeze well—just use freezer bags or sealed containers, and freeze for up to three months. When ready, thaw overnight in the fridge, not on the counter, and note that boiled potatoes might soften slightly after freezing.

What to Eat with Juan Pollo Potato Salad?

The Juan Pollo Potato Salad is so creamy, fresh, and yummy that it works well as both a side dish and a simple appetizer. I love to serve it next to grilled or roasted chicken, especially bone-in thighs cooked in rotisserie style or even Air Fryer for that crispy skin. If you’re in the mood for barbecued ribs, fried wings, or a juicy burger, this Copycat Potato Salad is the perfect match to balance those strong, smoky flavors. Even Mexican favorites like a cheesy quesadilla or grilled beef kabobs can feel extra special when paired with a cold, flavorful scoop of this delicious salad.

When I’m putting together a full meal for dinner or lunch, I often add warm bread with a light drizzle of olive oil, or a sandwich stuffed with slow roasted meat like boneless leg of lamb or Teriyaki nuggets. For seafood lovers, it also pairs beautifully with pan-fried lemon butter tilapia or honey glazed salmon. To elevate your serving, sprinkle fresh herbs like parsley, celery, or a little rosemary to brighten the flavor. Whether it’s part of a casual snack, a hearty main course, or one of your go-to recipes, this salad brings the best tasting, homemade charm to any plate.

FAQ

Can I Add My Own Twist with Other Vegetables?

Yes, of course—you can absolutely customize this salad by using different vegetables you like or have on hand. It’s a flexible recipe that still tastes great with your personal touch!

Can I Make It Healthier with a Different Creamy Base?

Yes, if you want a healthier alternative to mayonnaise, you can try using Greek yogurt or even a light vinaigrette in this recipe for a fresh twist without losing the creamy feel.

Should I Serve the Salad Cold or Warm?

While you can enjoy it warm if you prefer, it’s best served chilled for the classic taste and texture that brings out the flavors just right.

Can I Make This Potato Salad Ahead of Time?

Yes, of course—you can customize your prep and make it a day early; just keep it chilled so it’s fresh and best served when you’re ready to enjoy!

Conclusion

This super creamy potato salad, inspired by the flavors of Juan Pollo, is something I always recommend others to try at home—not just because it’s delicious, but because it brings people together. Whether you’re serving it with your favorite main courses or just sharing a bowl with family and friends, it’s always a great choice that everyone enjoys. The combination of taste, texture, and simplicity makes it one of those recipes you’ll come back to often. If you loved this version, feel free to subscribe to my blog for more home-style ideas and fresh twists on classic dishes that are easy to make and perfect to enjoy any day.

Juan Pollo Potato Salad Recipe

Recipe by Emily HarperCourse: SidesCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

250

kcal

Total time

30

minutes

A rich, creamy twist on classic potato salad, this Juan Pollo-inspired recipe blends mashed and diced potatoes with fresh veggies for bold flavor and perfect comfort.

Ingredients

• 6 medium russet potatoes or Yukon gold (great texture and flavor for boiling and mixing)

• 2 small carrots, boiled and diced (mild sweetness and color)

• ½ cup white or yellow onion, finely chopped (adds crunch and sharpness)

• 1 cup mayo (creamy base)

• 1 cup heavy cream (adds richness and smooth texture)

• 1 tbsp distilled white vinegar (adds tangy brightness to balance the creaminess)

• ¼ cup fresh parsley, finely chopped (fresh flavor and color)

• ½ tsp salt (seasoning)

• ¼ tsp black pepper (mild spice without overpowering the salad)

• ½ tsp garlic powder (subtle flavor enhancement)

• ½ tsp onion powder (deepens the onion flavor without being overpowering)

Directions

• Start by getting your medium potatoes ready. Peel, wash, and cut them into cubes using a cutting board and knife. Put the diced potatoes into a big pot of water, add a little salt, and boil them for about 15 minutes or until they’re soft and tender. Once cooked, pour out the hot water and let them cool down. When they’re cold, use a fork or potato masher to mash about half of them—just enough for a smooth texture, but leave some pieces for that nice bite.
• While the potatoes are cooling, finely chop your onion, grated carrot, tomato, and a little parsley. If you like some extra crunchiness, add a bit of corn too. Gather all your chopped vegetables into a large mixing bowl.
• In a separate bowl, prepare the creamy mixture. Combine 1 cup of mayo, 1 cup of heavy cream, 1 tablespoon of mustard, and 1 tablespoon of vinegar. To boost flavor, sprinkle in some onion powder, garlic powder, black pepper, and a pinch of salt. Stir everything until fully incorporated and smooth.
• Now, bring it all together. Add the mashed and chunked potatoes into the bowl with the veggies. Pour the creamy mixture over them, and gently mix with a spoon or spatula until everything is well combined. Chill it for a bit before serving, and then get ready to enjoy a delicious, homemade version of your favorite potato salad.

Notes

• Chop veggies like carrots and potatoes into equal-sized or similar-sized pieces so they cook evenly.
• Use a potato masher to leave some chunks for better texture.
• Add a splash of milk to the mayonnaise-based mixture if it feels too dry—it makes it creamier.
• Prepare the salad ahead to let spices soak in and improve flavor.
• Keep added vegetables small to mix smoothly into the bowl.
• A bit of mustard is optional, but it boosts flavor.
• Prepping the mayo, mustard, and seasonings in a small bowl saves cooking time.