Julia's American-Style Potato Salad

x 1

Serves

4

Servings

6

Salad
Kid Friendly
Side Dish
Comfort Food

Ingredients

  • 2 pounds 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 tablespoons crisply cooked bacon chopped or crumbled
  • 2-3 tablespoons finely chopped pickle sweet or dill
  • 2 hard-boiled eggs chopped and sliced thin
  • 3 tablespoons finely chopped fresh chives or scallions including a bit of their tender green
  • 1 cup mayonnaise homemade if possible
  • sour cream optional

Preparation

  1. 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.
  2. 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 drain the potatoes before they cool.
  3. Remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid Aressing the potatoes. Transfer the potatoes into a large bowl. Stir the cider vinegar with 1/4 cup the potato water or chicken stock and pour this over the potato pieces, turning them gently to distribute it evenly.
  4. Let sit 10 minutes to absorb the liquid.
  5. Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefull to taste.
  6. Top with 3½ cup of mayonnaise for a mix of mayonnaise and a bit of sour cream and with alarge rubber spatula, gently fold everything until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
  7. 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 to Decorate at the last moment, if you wish, with any or all of the optional garnishes.