Potato Salad à la Julia Child | Recipes

Ingredients

• 907 glarge Yukon Gold potatoes, peeled and sliced 1.3 cm thick
• 2 tablespoonssalt, plus extra to taste
• ⅓ cup (80 ml)reserved potato cooking water
• 2 tablespoons (30 ml)white wine vinegar
• 2celery stalks, diced
• 2shallots, minced
• 8cornichons, minced
• 2 tablespoonsfresh chives, chopped
• 2 tablespoonsfresh dill, chopped, plus extra to serve
• ½ cup (120 ml)mayonnaise
• ½ cup (120 ml)sour cream
• 1 teaspoonsalt
• ½ teaspoonblack pepper, plus extra to taste
• 3eggs, hard-boiled, peeled and diced

Instructions

1. 1

   Cook the potatoes

   Put the potatoes in a large saucepan and cover them with water by 5 cm. Add 2 tablespoons salt and bring to the boil. Reduce the heat and simmer for 10–12 minutes, until a fork meets only slight resistance. Reserve 80 ml of the cooking water, drain the potatoes and transfer them to a large bowl. Drizzle over the vinegar and reserved water, then leave for 10 minutes, tossing occasionally.

2. 2

   Mix the dressing

   Meanwhile, combine the celery, shallots, cornichons, chives and dill in a medium bowl. In a small bowl, whisk together the mayonnaise, sour cream, 1 teaspoon salt and ½ teaspoon pepper. Add three quarters of the vegetable-and-herb mixture to the potatoes, keeping the rest aside. Stir in the dressing, including any liquid in the bowl, and let the salad cool to room temperature. Cover and refrigerate for at least 2 hours.

3. 3

   Finish and serve

   When ready to serve, add the reserved vegetable mixture and eggs. Sprinkle with extra dill, salt and pepper, then fold together gently. Taste and adjust the seasoning, and serve cold or at room temperature.

What is potato salad à la Julia Child?

Potato salad is a familiar picnic and side-dish staple, with many versions across Europe and North America. This Barefoot Contessa take is named for Julia Child and pairs potatoes with a creamy, herb-filled dressing, tart cornichons and eggs.

The method helps the potatoes take on flavour before the dressing goes in. Adding some of the vegetables and herbs later keeps their flavour and texture more distinct in the finished salad.

Choose potatoes that hold their shape

Yukon Gold potatoes: Their naturally creamy texture suits a dressed salad, and they generally keep their shape when simmered gently. Cut them into even slices so they cook at much the same rate.

Water: Cover the potatoes by about 5 cm and salt it well. The reserved cooking water carries potato starch, which helps the vinegar and dressing cling to the slices.

Build the tangy dressing

Vinegar: Add it while the potatoes are still warm, along with the reserved cooking water. The brief standing time gives the slices a chance to absorb the sharpness before the creamy dressing is added.

Mayonnaise and sour cream: Whisk them together with the measured salt and pepper for a smooth, tangy coating. Fold in the dressing rather than vigorously stirring, so the cooked potatoes do not break up.

Keep the herbs and cornichons lively

Vegetable mixture: Celery, shallots and cornichons bring crunch and a savoury, tart edge. Mix them with the chives and dill, then divide the mixture as directed so some remains fresh for serving.

Fresh dill: Use the extra dill at the end for a fresher herbal note. Add salt and pepper to taste after chilling, since cold food can seem less well seasoned.

Cook the potatoes to just tender

Fork test: Start checking at 10 minutes. The fork should enter the potato with slight resistance; slices that are very soft can crumble when tossed with the dressing.

Gentle simmer: Once the water boils, lower the heat and keep it at a simmer. A vigorous boil can knock the slices against one another and damage their edges.

Allow time to chill

Cooling: Let the dressed salad reach room temperature before covering and refrigerating it. This avoids trapping excess heat under the cover.

Resting: The recipe calls for at least 2 hours in the fridge, so allow for that time when planning to serve it. Add the reserved mixture and eggs just before serving for the best contrast in texture.

What to serve alongside it

For a picnic or buffet, serve the salad with grilled vegetables, a green salad or a simple tomato salad. It also works alongside roast chicken or other straightforward mains.

If serving it with a richer main, keep the rest of the plate fresh and crisp. Bring the salad out cold or let it stand briefly so it is closer to room temperature.

Recipe notes & tips

• Cut the potatoes into even slices to help them cook consistently.
• Reserve the cooking water before draining the potatoes.
• Add the vinegar while the potatoes are warm so they can absorb it.
• Fold the dressing in gently to keep the slices intact.
• Chill for at least 2 hours, then taste and adjust the seasoning before serving.
• Keep the reserved herbs and vegetables aside until just before serving.

Variations

• Extra herbs: Add more chopped chives or dill to suit your taste.
• Sharper dressing: Use a little extra vinegar for a more pronounced tang.
• More crunch: Add finely diced celery just before serving.
• Mustard note: Whisk a small spoonful of Dijon mustard into the dressing for a sharper variation.
• Picnic plate: Serve with grilled vegetables and a crisp green salad.

Common mistakes to avoid

• Overcooking the potatoes: Check them from 10 minutes and stop when a fork meets slight resistance.
• Forgetting the cooking water: Reserve it before draining so you can add the measured amount to the warm potatoes.
• Adding dressing to hot potatoes: Let the mixture cool to room temperature before covering and chilling.
• Breaking up the slices: Fold the dressing and additions in gently rather than stirring forcefully.
• Serving without tasting: Check the seasoning after chilling and adjust with salt, pepper or dill.

How to store

Keep the salad covered in the fridge and use within 3 days. Stir gently before serving; this salad is best served cold or at room temperature rather than reheated.

Frequently asked questions