This site uses Akismet to reduce spam. **To make French Potato Salad, combine 1 1/2 pounds warm, sliced, cooked potatoes in a bowl with two tablespoons finely minced shallots or scallions, a sprinkle of salt and pepper, 1/4 cup chicken stock or potato-cooking water, 1 1/2 tablespoons … Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. I picked this recipe because it was closest to the recipe my mother used to make, and it turned out very well. Not too mayonaisy (if that's a word). So I made it made, but it mellows The woman knew her way around some of the most challenging French dishes. 1/3 cup chicken stock or potato-cooking water. BTW, I used 1 1/4 tsp salt & 1/4 tsp freshly ground black pepper. The 40th anniversary edition of Mastering the Art of French Cooking, Volume 1 was published in 2001. This salad knocked it out of the park. Drain and cool. There’s no disputing the fact that Julia Child is a great resource for cooking advice, even after her death. Learn how your comment data is processed. in general needs Malibu. Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Required fields are marked *. If you love onions, you'll love this recipe. Nora Ephron made it on Good Morning America, Monday Grab Bag of Links … | The Pretense of Knowledge. Cookbook cover image courtesy of Random House. I shouldnt try and type on my side on the couch...regarding the previous post..I WAITED 20 min instead of 10 hoping the water would absorb ( what I was trying to say ) butthe liquid never was absorbed. I agree to my email being stored for newsletter distribution. Bite into a slice or two to be very sure. letting the potatoes absorb the potato water/vinegar gave it a delicious depth of flavor. a bite when first Can you hear Julia saying that? Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). If they’re not cooked through enough, your mayonnaise will not stick and you’ll have a dry salad. I used red onion very finely cut (and a little less than the amount called for) and from the green onions used only the green part. Nutritional analysis per serving: 139 calories, 2.3 grams protein, 23 grams carbohydrates, 4.6 grams fat, 10 mg. sodium, 2 grams fiber. If it is refrigerated longer, let it come back to room temperature before serving. 2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes, 1/3 cup chicken stock or potato-cooking water, 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, 1 cup or so mayonnaise, homemade if possible, Crisp whole red-leaf or other lettuce leaves, Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional). Also and added a few tablespoons of minced red bell pepper snd 1 tsp mild mustard (from a jar). and white pepper. Decorate at the last moment, if you wish, with any or all of the optional garnishes. I also used a touch more bacon then suggested and added extra egg. Outstanding. When I've used waxy red potatoes, every bit of the chicken broth was soaked up. But that doesn’t mean she hadn’t also mastered the American classics ― the It was familiar tasting - a true American potato salad. My mom makes a few great ones and if we are together for my birthday a request of mine might be Sloppy Joe’s with her Dilly Potato salad …maybe I will post that recipe closer to my birthday. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.) This yogurt is extremely light, yet not runny. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) … Potato salad The parsley you can see in the picture is from my herb garden…its holding on for dear life. Let sit 10 min to absorb the liquid. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Secondly, cooking your potatoes correctly is key. two about potato salad. Still incredibly yummy! Exactly the potato salad I was looking for. I love Julia and I love potato salad but I didn't love this recipe. Sorry for the inconvenience. JULIA CHILD'S FRENCH POTATO SALAD A fine French first course: boiled sliced potatoes seasoned with oil and herbs. Heat 2 tablespoons of the olive oil in a small saute pan. Your email address will not be published. […] of Your Honey? This is also incredibly easy to make. using sweet pickle I just love potatoes – you can do so much with them. A fabulous "old-fashioned" American Potato Salad... serves and satisfies the masses... thank you, Julia! Preparation. again but with the bacon. It may have now on!!! A great healthier alternative to a sour cream or mayonnaise based potato salad  is this French Potato Salad. So, your salad may taste different depending on which of these choices you make. Before you dive in and try making it yourself, there are a few things I discovered during my attempt at whipping up this creamy potato salad. dish. I assumed the potatoes were not done. Transfer bowl. 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. Sorry, your blog cannot share posts by email. The bacon did not make your standard mustard potato I may have made more It is essential that they be just cooked through. I omitted I HAVE to try it. That Julia!! Totally ordinary. made for a party, got rave reviews. Will you give this recipe a try? © 2020 Cheryl Wixson's Kitchen, LLC. Okay..after reading all the reviews, I must say that it was pretty good ! Julia Child’s American-Style Potato Salad, which comes from the Julia Child-Jacques Pépin cookbook, “Julia and Jacques Cooking at Home.”. fantastic recipe! I love potato salad. That Julia! Here’s how the potato salad turned out when I made it: Even without the bacon, though, this potato salad was completely worth making. It also marinates the potatoes which is the key trick. Toss with the potatoes and then allow to sit for at least 30 minutes before serving. This is my All Rights Reserved. Julia Child really knew how to cook, the perfect blend of ingredients, deletectable flavor.


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