Thick creamy potato salad is a delicious meal you can serve as a side dish.
Provided by: SmallRecipe.com
Categories: Salad
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 2
Ingredients:
| 1 onions |
| 1 black olives |
| 1 onions |
| 1 Salt |
| 1 potatoes |
| 1 Water |
| 1 Mayonnaise |
| 1 Black pepper |
| 1 Sour cream |
Steps:
- 1.Wash the unpeeled potatoes and boil them in salted water.
- 2.Drain the water once the potatoes are tender.
- 3.Let your potatoes cool for a few minutes, then peel.
- 4.Slice the potatoes and put them on a plate.
- 5.Put the parsley, mayonnaise, onions, salt, and black pepper in a bowl and mix.
- 6.Add vinegar and cream as you mix until it’s soft.
- 7.Pour the mixture on your potatoes and let it rest a few minutes, then serve.
Nutrition Facts:
Calories 135 kcal, Carbohydrate 29 g, Protein 3 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 46 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
There is a chicken restaurant here in So Cal called Juan Pollo’s, and, I love their potato salad. This is as close as I can get and its my favorite! I always get a lot of compliments on this recipe and its always requested!
Provided by: SmallRecipe.com
Categories: Potatoes
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 4
Ingredients:
| 4 – russet potatoes whole unpeeled |
| 1/3 cup(s) minced green onion |
| 1/3 cup(s) shredded carrot |
| 1/3 cup(s) roughly chopped blacked olives |
| 3/4 cup(s) mayonnaise |
| 1/4 cup(s) sour cream |
| – salt and pepper to taste |
Steps:
- Boil 4-5 russet potatoes whole unpeeled. Place in refrigerator immediately. Wait 45minutes to an hour. Peel Potatoes then mash slightly. The refrigerator and mash process gives the salad the creamy texture!
- Add in green onion, carrot, black olives, mayonnaise, sour cream, salt and pepper. Mix well.
- Chill at least two hours!