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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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    Serves: 4-6



    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


    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


      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!

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    • on September 26, 2009


      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


    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
    Total Fat 30.3 g
    Saturated Fat 6.3 g
    Cholesterol 133.1 mg
    Sodium 725.5 mg
    Total Carbohydrate 66.5 g
    Dietary Fiber 4.9 g
    Sugars 7.6 g
    Protein 10.8 g

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