Julia Child Potato Salad is a wonderfully versatile dish that I frequently prepare during peaceful holiday mornings or picnics. You can easily make it for any occasion you prefer.
Julia, the renowned chef, brought French cooking into American homes, and her potato salad beautifully showcases the fusion of French techniques with traditional American ingredients.
Her recipe emphasizes the importance of sharing, embodying her belief in the joy of communal dining.
I’ve provided my insights on this lovely recipe, including the precise ingredients and some preferred alternatives for the preparation of this recipe.
Equipment Required
- Mixing Bowl: I prefer a medium-sized bowl for making my salad, though a large bowl can be used if you need more space.
- Measuring Cups & Spoons: I recommend using measuring cups and spoons to measure the exact ingredients.
- Knife: It’s best to use a sharp knife when chopping the potatoes and onions for even results.
- Stockpot: Opt for a medium-sized pot when boiling your potatoes.
- Strainer: This equipment is perfect for removing the water from the boiled potatoes, and I highly recommend it.
- Large Spoon: Use a large spoon to thoroughly combine all the ingredients with the potatoes.
Julia Child Potato Salad Ingredients & Substitution
Note: The quantities of the ingredients listed below are enough to make two portions of Julia Child Potato Salad.
- 200 g Yukon Gold Potatoes: You can even try russet potatoes for an extra creamy texture
- 2 Hard-Boiled Eggs
- 1 Tablespoon Apple Cider Vinegar: You can substitute with white wine vinegar for an extra acidic, sharp flavor with mild sweetness. However, if you are making this salad for children, then you can simply substitute it with lemon juice for a tangy and citrusy punch.
- 2 Tablespoons Mayonnaise: You can substitute ranch sauce, which has a similar flavor and creamy texture to mayonnaise.
- ½ Cup Potato Water
- 100 g Bacon
- 1 Tablespoon Dill Pickles
- ½ Cup White Onions: You can use red onions if you’d prefer.
- ½ cup Red Bell Pepper: Try yellow bell pepper for a similar fruity taste, but for a deep, robust, and grassy flavor, try green bell peppers.
- ½ Cup Chives: You can also chop in cilantro or parsley for a refreshing herby taste.
- ½ Cup Celery: If you want another crunchy option, use carrots for a vibrant, sweet, and crunchy flavor.
- 2 Teaspoons Salt
- 1 Teaspoon Freshly Ground Black Pepper:Â
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 5 Minutes | 15 Minutes | 20 Minutes |
How To Make Julia Child Potato Salad At Home
Step 1
Slice the potatoes and boil them; once cooked, drain them and transfer to the bowl while reserving some of the water.
Step 2
Toss in some of the reserved potato water.
Step 3
Next, add the chopped onions into the bowl with the potatoes.
Step 4
Add the chopped celery and dill pickles to the bowl at this stage.
Step 5
Chop or crumble the hard-boiled eggs and add them to the bowl.
Step 6
Next, mix the mayonnaise into the bowl, along with the potatoes.
Step 7
Mix the potatoes with the other ingredients and splash some reserved potato water until well combined.
Step 8
Next, add the vinegar along with the chopped bacon and chives. Season the salad with salt and pepper, and mix thoroughly.
Step 9
Here we go! The fabulous Julia Child Potato Salad recipe is all set for you to try.
Julia Child Potato Salad Recipe Video
FAQs About Julia Child Potato Salad
Nutritional Information Per Serving
Julia Child Potato Salad is a nutritious recipe that can be eaten in moderation. But it’s naturally high in calories and carbohydrates. So, it is best to eat this exciting dish occasionally to maintain a well-balanced diet.
| Calories | 735kcal |
| Carbohydrates | 26g |
| Protein | 10g |
| Fat | 66g |
| Saturated Fat | 23g |
| Polyunsaturated Fat | 13g |
| Monounsaturated Fat | 27g |
| Trans Fat | 0.03g |
| Cholesterol | 240mg |
| Sodium | 2641mg |
| Potassium | 747mg |
| Fiber | 5g |
| Sugar | 5g |
| Vitamin A | 2006IU |
| Vitamin C | 77mg |
| Calcium | 80mg |
| Iron | 2mg |
This amazing Julia Child Potato Salad recipe is great for people who follow dairy-free and gluten-free diets but doesn’t fit well for people following a ketogenic diet.
Recipe Variations For Different Diets
- Vegan or Vegetarian Diet: If you’re on a vegan or vegetarian diet, I suggest substituting roasted tofu or fried onions for bacon and using sliced avocado in place of boiled eggs in your salad. Now, you can enjoy the delicious flavors of this salad, too!
- Low-Sugar Diet: If you follow a low-sugar diet, I recommend you take a smaller portion of the salad because potatoes naturally have sugar content. To help balance the sugar levels, consider adding lean chicken or turkey to your salad.
- Low-Fat Diet: To reduce the overall fat content, you can replace bacon with roasted tofu and use low-fat mayonnaise for people on a low-fat diet.
Storing This Recipe
- In The Refrigerator: I often eat my salad within a day, but if you want to keep it, just place it in an airtight container and refrigerate it. It can stay fresh for about a week.
- In The Freezer: You can freeze your salad for later, but I recommend doing this only when you’re really busy. Store the leftovers in an airtight container, and they can remain fresh for up to a month. Just be sure to thaw it in the refrigerator overnight before serving.
What To Serve With This Recipe
I love pairing the Julia Child Potato Salad, a creamy delicacy with Fish Tacos If you’re not in the mood for fish, try it alongside Lamb Kofta Kebabs or Grilled Lamb Chops, for a hearty meal.
If you’re looking for a meat-free option, consider serving it alongside Zucchini Roll-Ups or Bean and Vegetable Burritos.Â
For a unique and delicious pairing, try this salad with Red Lobster Cheddar Bay Biscuits or Vegan Cheddar Jalapeno Biscuits. I also enjoy it with Flatbread Pizza for a fantastic breakfast or brunch. Ultimately, it’s all about your personal preference for pairing.
Printable Version
Julia Child’s Potato Salad
Ingredients
- 200 g Yukon Gold Potatoes
- 2 Hard-Boiled Eggs
- 1 Tablespoon Apple Cider Vinegar
- 2 Tablespoons Mayonnaise
- ½ Cup Potato Water:
- 100 g Bacon
- 1 Tablespoon Dill Pickles
- ½ Cup White Onions
- ½ Cup Red Bell Pepper
- ½ Cup Chives
- ½ Cup Celery
- 2 Teaspoons Salt
- 1 Teaspoon Freshly Ground Black Pepper
Equipment
- Mixing Bowl
- Measuring Cups & Spoons
- Knife
- Stockpot
- Strainer
- Large Spoon
Instructions
- Slice the potatoes and boil them; once cooked, drain them and transfer to the bowl while reserving some of the water.
- Toss in some of the reserved potato water.
- Next, add the chopped onions into the bowl with the potatoes.
- Add the chopped celery and dill pickles to the bowl at this stage.
- Chop or crumble the hard-boiled eggs and add them to the bowl.
- Next, mix the mayonnaise into the bowl, along with the potatoes.
- Mix the potatoes with the other ingredients and splash some reserved potato water until well combined.
- Next, add the vinegar along with the chopped bacon and chives. Season the salad with salt and pepper, and mix thoroughly.
- Here we go! The fabulous Julia Child Potato Salad recipe is all set for you to try.
Video
Nutrition
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Conclusion
Make this potato salad at your earliest convenience. After tasting it, you’re likely to crave it repeatedly. Share this delightful dish with your potato-loving kiddos, family, and friends.
I’d be thrilled to hear your thoughts in the comments. Look out for another exciting recipe soon. Until then, Happy eating.
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