Julia Child's American-Style Potato Salad

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.

• Ready In: 1 hr 55 mins
• Serves: 4-6
• Yields: 6 cups

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

Directions

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. 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. 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. Cover & refrigerate for at least an hour; if it is refrigerated longer, bring back to room temperature before serving.
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.