JACQUES'S FRENCH POTATO SALAD
Provided by Julia Child
Categories Salad Wine Egg Mustard Olive Onion Potato Side Fourth of July Picnic Backyard BBQ Lunch Basil Family Reunion Tarragon Parsley Boil Radicchio Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield About 6 cups, serving 4 to 6
Number Of Ingredients 15
Steps:
- Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. 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. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. 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.)
- Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
- Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
- Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.
JULIA'S AMERICAN-STYLE POTATO SALAD
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
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.
JULIE'S MOM'S PERFECT POTATO SALAD
My family would crowd into the kitchen to get their first forkfull of Mom's potato salad. It's that good! This potato salad is not at all sweet - something which was important for our family. Let it sit in the fridge as long as you can before serving... it's even better the next day!
Provided by Julesong
Categories Potato
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Steam potatoes with skin on.
- Mix together all ingredients except potatoes.
- When potatoes are done, cut (it's up to you whether or not you want to leave the skins on) while still warm and fold together with the mayo mixture - it makes it taste better to combine while warm.
- Put into serving container and garnish.
- Refrigerate for at least three hours before serving (the longer the better).
- This potato salad is even better then next day!
- Note from Julie: I use the dried minced onion because I like their texture, omit the celery, and add about 1/4 tsp of both curry powder and dried mustard... but don't tell Mom. ;)
JULIA'S POTATO SALAD
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
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
JULIA CHILD'S AMERICAN-STYLE POTATO SALAD
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
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.
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