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    You are in: Home / Community Forums / Cooking Q & A / coyp cat recipe wanted: juan pollo rest. potato salad
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    coyp cat recipe wanted: juan pollo rest. potato salad

    Gracielagata
    Mon May 25, 2009 4:21 pm
    Semi-Experienced "Sous Chef" Poster
    hello.
    there is a restaurant here in So. Cal called Juan Pollo. they make mex. style rotisserie chicken and also have rice, beans and potato salad.
    the potato salad is the best i have ever eaten (and i HATE potato salad!! so that says a lot!) i am hoping someone is familiar with this restaurant and knows how they make it, or has come up with their own methods, so i can make it on my own, and when we move away from this area. it isnt like the mex. ones that come up on 'zaar. its creamy, with little bits of black olive, and beyond that i cant describe it anymore, sorry!
    thanks for any help!
    NillaWafer
    Tue Sep 08, 2009 12:08 am
    Newbie "Fry Cook" Poster
    I love Juan Pollo and especially the potato salad. I recently tried recreating it and this is what I did:

    4 to 5 russet potatoes, peeled and cubed into 1 inch cubes
    1/3 cup minced green onion (green part only
    1/3 cup minced carrot
    1/3 cup minced black olives
    1/2 to 3/4 c mayo
    1/4 c sour cream
    salt and pepper to taste

    I boiled the potatoes until tender then drained and let cool. I mixed in the other ingredients, I didn't really measure so the above quantities are estimates. I thought it tasted pretty close but I will have to go and buy some of the real stuff and do a taste comparison and tweak my recipe if need be.
    Chef #340338
    Tue Sep 08, 2009 12:10 am
    Newbie "Fry Cook" Poster
    thanks. this does sound close. I will try it. icon_lol.gif
    KitchenOprah
    Thu Nov 12, 2009 2:47 am
    Newbie "Fry Cook" Poster
    I was fortunate enough to come across a bitter and soon to be quitting employee who graciously shared the biggest secret to the creamy texture of this magic salad.
    *You must boil the potatoes whole (unpeeled).
    Place in the fridge immediately.
    Wait 30 mins to an hour.
    Peel and mash with ingredients given.

    I must say the the poster was dead on with the contents with the exception of the olives. Add at least half a cup to the measurements given. Excellent taste-o-meter. lol
    Chef #340338
    Thu Nov 12, 2009 12:39 pm
    Newbie "Fry Cook" Poster
    second that agreement -- I love olives so the more the merrier! icon_wink.gif
    inmemoryofmyson,Brannon
    Tue May 25, 2010 12:18 pm
    Newbie "Fry Cook" Poster
    I tried this too. I needed a big salad to take to a family gathering. I used the same ingredients, but guessed at how much to use when making it bigger. It was dead on. Everyone wanted the recipe... I can't cook, so I was very proud of myself. This is by far the best recipe...Thanks!
    JimmyD777
    Mon Jul 04, 2011 6:23 pm
    Newbie "Fry Cook" Poster
    In the post you stated to "add at least half a cup to the measurements given". Do you mean all ingredients, or only with reference to the olives?
    Zeldaz
    Mon Jul 04, 2011 7:04 pm
    Food.com Groupie
    I believe she just meant the olives.
    curtmndo_5400116
    Sun May 13, 2012 1:29 pm
    Newbie "Fry Cook" Poster
    This recipe is fabulous!!!!!! And right on as far as the ingredients. I used red potatoes which made it creamier it was perfect. I grew up with Juan pollo potato sal and I fool people all the time.
    jamescc
    Tue Dec 18, 2012 5:15 pm
    Newbie "Fry Cook" Poster
    How about Juan Pollo Chicken recipe and cooking instructions? What kind of oven (make and model) do they use?
    I heard that you have to manually rotate chickens from bottom to top since the top chicken will cook faster than the bottom.
    curtmndo_5400116
    Wed Dec 19, 2012 9:15 am
    Newbie "Fry Cook" Poster
    Yes it is rotisserie turned but not manual. Many chickens on on at the same time. I believe the heat is in the back. Do not know what kind of oven, and good luck getting that recipe.
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