Julia Child'S American-Style Potato Salad Recipe

Name: Julia Child'S American-Style Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs yukon gold potatoes (or other waxy boiling potatoes); 2 tablespoons cider vinegar; 1/3 cup chicken stock or 1/3 cup potato water; 2/3 cup onion (finely chopped); 1/2 cup celery (finely chopped); 3 -4 slices bacon (crisply cooked, chopped or crumbled); 2 -3 tablespoons dill pickle relish or 2 -3 tablespoons sweet pickle relish; 2 eggs (hard-boiled, peeled & sliced thin); 3 tablespoons chives (finely chopped) or 3 tablespoons scallions (finely chopped); salt; white pepper (freshly ground if avail.); 1 cup mayonnaise (homemade if possible); sour cream (optional); Optional Garnishing; lettuce leaf; pimiento (diced); egg (hard-boiled, sliced); tomatoes (quartered); parsley sprig

Servings: persons

2 lbs yukon gold potatoes (or other waxy boiling potatoes)
2 tablespoons cider vinegar
1/3 cup chicken stock or 1/3 cup potato water
2/3 cup onion (finely chopped)
1/2 cup celery (finely chopped)
3 -4 slices bacon (crisply cooked, chopped or crumbled)
2 -3 tablespoons dill pickle relish or 2 -3 tablespoons sweet pickle relish
2 eggs (hard-boiled, peeled & sliced thin)
3 tablespoons chives (finely chopped) or 3 tablespoons scallions (finely chopped)
salt
white pepper (freshly ground if avail.)
1 cup mayonnaise (homemade if possible)
sour cream (optional)
Optional Garnishing
lettuce leaf
pimiento (diced)
egg (hard-boiled, sliced)
tomatoes (quartered)
parsley sprig

1
["Slice potatoes lengthwise in 1/2 or in quarters if very large; cut crosswise into 1/2 round or 1/4 round slices, about 1/2"" thick. Put in a saucepan with just enough water to cover & 1 1/2 t of salt per quart of water. Heat to a simmer & cook for 5 - 6 min until just cooked through. (It is essential that they be cooked through!). Remove from heat & drain, reserving 1 c of the cooking liquid for later use.", "Transfer potatoes to a large bowl; stir together the cider vinegar with 1/3 c of the potato water or chicken stock & drizzle over potatoes, turning them gently to distribute it evenly. Let sit 10 min to absorb the liquid.", "Add the onion, celery, bacon, pickle, hard-boiled eggs & chives; season to taste. Top with 2/3 c of mayonnaise (or a mix of mayonnaise & sour cream) & gently fold everything together. Taste & add more salt, pepper or mayonnaise as needed.", "Cover & refrigerate for at least an hour; if it is refrigerated longer, bring back to room temperature before serving.", "To serve, line a bowl or platter with lettuce & mound salad on top. Taste again & adjust seasoning if needed. Decorate at the last moment."]

1115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 lbs yukon gold potatoes (or other waxy boiling potatoes), 2 tablespoons cider vinegar, 1/3 cup chicken stock or 1/3 cup potato water, 2/3 cup onion (finely chopped), and more.

Yes, Julia Child'S American-Style Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Julia Child'S American-Style Potato Salad

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