Julias American Style Potato Salad Recipes

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JULIA'S AMERICAN-STYLE POTATO SALAD



Julia's American-Style Potato Salad image

Provided by Julia Child

Categories     Salad     Egg     Onion     Potato     Side     Fourth of July     Picnic     Kid-Friendly     Backyard BBQ     Lunch     Mayonnaise     Vinegar     Bacon     Family Reunion     Lettuce     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield About 6 cups, serving 4 to 6

Number Of Ingredients 15

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 tablespoons finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 tablespoons or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Sour cream (optional)
For garnishing
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)

Steps:

  • Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
  • Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with ⅓ cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
  • Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with ⅔ cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
  • Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
  • To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

JULIA CHILD'S AMERICAN-STYLE POTATO SALAD



Julia Child's American-Style Potato Salad image

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.

Provided by Trnquilit

Categories     Potato

Time 1h55m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 18

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)
tomatoes (quartered)
parsley sprig

Steps:

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

THE BEST AMERICAN POTATO SALAD



The Best American Potato Salad image

Our favorite potato salad kicks up the traditional mayonnaise base with not only chopped dill pickles, but also uses the pickle brine for extra tang. Scallions, celery and parsley add freshness and a little crunch, while hard-boiled eggs practically make it a meal.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 13

2 pounds russet potatoes, peeled and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons apple cider vinegar
3 large eggs
1 cup mayonnaise
1/4 cup sour cream
1/3 cup chopped dill pickles, plus 2 tablespoons brine
2 tablespoons yellow mustard
1/2 teaspoon sugar
3 stalks celery, chopped
4 scallions, thinly sliced
1/4 cup chopped fresh parsley
Paprika, for topping

Steps:

  • Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
  • Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
  • Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.

JULIA'S POTATO SALAD



Julia's Potato Salad image

This is a recipe by Julia Child. I'm always asked to bring this potato salad to all summer get togethers. One friend says that she can't eat any other potato salad, because she just keeps thinking about mine. I use 3/4 mayo and 1/4 sour cream.

Provided by FrVanilla

Categories     Potato

Time 27m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 13

2 lbs large yukon gold potatoes
2 tablespoons cider vinegar
1/3 cup potato water
1/3 cup onion, finely chopped
1/2 cup celery or 1/2 cup peas, finely chopped
3 slices bacon, crumbled
3 tablespoons sweet pickle relish, finely chopped
2 hard-boiled eggs, peeled and sliced thin
3 tablespoons fresh chives (including a bit of their tender green) or 3 tablespoons scallions, finely chopped (including a bit of their tender green)
salt, to taste
fresh ground white pepper, to taste
1 cup mayonnaise, homemade if possible
sour cream (optional)

Steps:

  • Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
  • Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
  • Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
  • Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.

Nutrition Facts : Calories 378.3, Fat 20.2, SaturatedFat 4.2, Cholesterol 88.6, Sodium 467.7, Carbohydrate 44, Fiber 3.1, Sugar 5.8, Protein 6.8

CLASSIC AMERICAN-STYLE POTATO SALAD



Classic American-Style Potato Salad image

Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 6

Number Of Ingredients 11

2 pounds red boiling potatoes, scrubbed
2 tablespoons red wine vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 hard-cooked eggs
1 small celery stalk
¼ cup chopped sweet pickle (not relish)
3 scallions
2 tablespoons chopped fresh parsley
½ cup mayonnaise
2 tablespoons Dijon-style mustard

Steps:

  • Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
  • Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 28.8 g, Cholesterol 99.5 mg, Fat 17.3 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 3 g, Sodium 549.9 mg, Sugar 3.5 g

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Top Asked Questions

How to make potato salad with apple cider vinegar?
Transfer the potatoes to a large bowl. Stir the cider vinegar with ⅓ cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid. Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste.
Can you make Julia's potato salad ahead of time?
Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve it cool or at room temperature. Save Recipe.
Is potato salad a good side dish?
Potato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions and celery, all given a light coating of homemade mayonnaise.

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