Julia Child's American-Style Potato Salad |
|
 |
Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 6 |
|
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. 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) |
lettuce leaf |
pimiento (diced) |
egg (hard-boiled, sliced) |
tomato (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.
|
|