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    You are in: Home / Recipes / Julia Child's American-Style Potato Salad Recipe
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    Julia Child's American-Style Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    1 hrs 30 mins

    25 mins

    Trnquilit's Note:

    This is one of my favorite potato salads! I make this for parties all the time & get asked for the recipe. I have quite a few friends that claim to not like potato salad or anything with mayonnaise but they gobble this up.

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    Ingredients:

    Serves: 4-6

    Yield:

    cups

    Units: US | Metric

    • 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

    Directions:

    1. 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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Cover & refrigerate for at least an hour; if it is refrigerated longer, bring back to room temperature before serving.
    5. 5
      To serve, line a bowl or platter with lettuce & mound salad on top. Taste again & adjust seasoning if needed. Decorate at the last moment.

    Ratings & Reviews:

    • on June 19, 2010

      55

      I've been using this technique for making potato salad for years, ever since my sister gave me this recipe. I generally use red potatos (I like my potato salad firmer) and I omit the bacon and boiled eggs (due to picky eaters). I use 1/2 mayo, 1/2 sour cream and mix with a little pickle juice to make creamy before adding it to the potatoes. This is requested at bbqs often! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2009

      55

      So good! I used Paula Deen's recipe for mayonnaise and added some dill pickle juice, but followed the recipe otherwise. I will definitely be making this again soon.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Julia Child's American-Style Potato Salad

    Serving Size: 1 (269 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 573.3
     
    Calories from Fat 272
    47%
    Total Fat 30.3 g
    46%
    Saturated Fat 6.3 g
    31%
    Cholesterol 133.1 mg
    44%
    Sodium 725.5 mg
    30%
    Total Carbohydrate 66.5 g
    22%
    Dietary Fiber 4.9 g
    19%
    Sugars 7.6 g
    30%
    Protein 10.8 g
    21%

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