Julia's American-Style Potato Salad
 
 
Adapted from Julia Child's recipe
Author:
Serves: 6
Ingredients
  • 2 pounds medium-sized Yukon Gold potatoes (try to select potatoes that are similar in size)
  • 2 tablespoons cider vinegar
  • 2 tablespoons chicken broth or potato cooking water
  • ½ cup finely chopped sweet onion
  • ½ cup finely chopped celery
  • 4 slices crispy cooked bacon, chopped or crumbled
  • 3 tablespoons finely chopped pickle, sweet or dill
  • 3 hard boiled eggs, peeled and sliced thin
  • 2 tablespoons finely chopped chives
  • 1 tablespoon finely chopped Italian parsley
  • kosher salt
  • freshly ground black pepper
  • ⅔ cup mayonnaise
  • 2 tablespoons lactose free sour cream (or regular sour cream)
  • *If you want to top the salad with some bacon and diced hard boiled egg before serving reserve ½ hard boiled egg and a tablespoon of chopped bacon.
Preparation
  1. Peel the potatoes and cut into ⅓-inch thick slices. Cut each slice into a half-round or quarter-round slices depending on how large your potatoes are. Place potatoes in a large saucepan with water just to cover. Add 1½ teaspoons salt. Heat to a simmer, and cook potatoes for about 6 minutes, or until just cooked through. Test for doneness after cooking for 5 minutes. If the potatoes need more time continue to cook and test after each additional minute to ensure they do not overcook. Immediately remove from the heat and drain potatoes in a colander (save 2 tablespoons of cooking water). Once drained, transfer potatoes to a large, wide bowl. Stir the cider vinegar and chicken broth (or potato water) together. Drizzle over the potatoe pieces. Gently toss potatoes with a thin spatula. Let potatoes sit for about 20 minutes to absorb the liquid, tossing once or twice during that time.
  2. Add the prepared onion, celery, bacon, pickle, hard boiled eggs, chives and parsley. Whisk the mayonnaise and sour cream together. Stir in the mayonnaise mixture and gently fold everything together. Season with kosher salt and freshly ground black pepper.
  3. Cover the salad and refrigerate for at least 1 hour before serving. Sprinkle chopped bacon and hard boiled egg over the top before serving (optional).
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/07/25/julias-american-style-potato-salad/