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Julia Child’s Potato Salad

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Ingredients

Adjust Servings:

	Potatoes – 2 lb (900 g) Yukon Gold
	Apple Cider Vinegar – 2 tbsp
	Chicken Broth – ⅓ cup You can use potato-cooking water instead
	Yellow Onions – 2
	Celery – 2 stalks
	Bacon – 4 slices
	Pickled Cucumbers – 3 tbsp
	Eggs – 2
	Scallions – 3 tbsp
	Salt – to taste
	Ground Black Pepper – to taste
	Mayonnaise – 1 cup
	Sour Cream – to taste
	Lettuce Leaves – to taste Whole
	Red Pepper – to taste
	Tomatoes – to taste
	Parsley – to taste

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Julia Child’s Potato Salad

Name: Julia Child’s Potato Salad
Total time: 45 min
Yield: 4 Servings
Ingredients: Potatoes: 2 lb (900 g); Apple Cider Vinegar: 2 tbsp; Chicken Broth: ⅓ cup; Yellow Onions: 2; Celery: 2 stalks; Bacon: 4 slices; Pickled Cucumbers: 3 tbsp; Eggs: 2; Scallions: 3 tbsp; Salt: to taste; Ground Black Pepper: to taste; Mayonnaise: 1 cup; Sour Cream: to taste; Lettuce Leaves: to taste; Red Pepper: to taste; Tomatoes: to taste; Parsley: to taste

45 min
Serves 4
Medium

Ingredients

Potatoes
Yukon Gold
– 2 lb (900 g)
Apple Cider Vinegar – 2 tbsp
Chicken Broth
You can use potato-cooking water instead
– ⅓ cup
Yellow Onions – 2
Celery – 2 stalks
Bacon – 4 slices
Pickled Cucumbers – 3 tbsp
Eggs – 2
Scallions – 3 tbsp
Salt – to taste
Ground Black Pepper – to taste
Mayonnaise – 1 cup
Sour Cream – to taste
Lettuce Leaves
Whole
– to taste
Red Pepper – to taste
Tomatoes – to taste
Parsley – to taste

Recipe

Julia Child, television personality and author of the revolutionary cookbook called Mastering the Art of French Cooking, needs no introduction. More often than not, we look for her recipes when we need to satisfy our French food cravings. However, her American-style potato salad is worth a try.

Aside from bacon goodness, hard-boiled eggs, and the classic combo of celery and pickles, it also calls for reserving some of the potato-cooking water and adding it back into the salad. Why? Let’s find out!

Steps

1 Done	Peel potatoes and cut them in half or quarters lengthwise; then cut crosswise into a half-inch thick slices.
2 Done	Place the potatoes in a saucepan, cover them with water, and add 1 ½ teaspoon of salt per quart of water. Bring to boil and cook until just cooked through (approximately 5 minutes). Save a cup of the cooking liquid and drain the rest.
3 Done	Transfer the potatoes to a large bowl. Combine apple cider vinegar with ⅓ cup of the potato water and evenly sprinkle this over the potato slices. Let marinate for 10 minutes.
4 Done	Chop onions, celery, bacon, pickles, hard-boiled eggs, and scallions, then season everything to taste. Top with ⅔ cup of mayonnaise and gently toss to coat.
5 Done	Refrigerate the salad for an hour. Before serving, let it come back to room temperature.
6 Done	To serve, line a bowl with red-leaf lettuce and place the salad on top. Garnish with red pepper, tomatoes, and parsley.

Slicing potatoes before boiling reduces the overall cooking time significantly. The simple trick of reserving some potato-cooking water and adding it back into the salad makes it blissfully creamy. Plus, when you combine it with mayonnaise, it creates a velvety sauce that perfectly coats the potatoes. Be sure to give Julia Child's potato salad a try!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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