Julia's American-Style Potato Salad
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
60
Spice
50
Sweetness
43
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 tbsps
Cider Vinegar1 cup
Chicken Stock2 cup
Onion (finely chopped)1 cup
Celery (finely chopped)1
SaltDirections:
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
3
Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through
4
It is essential that they be just cooked through
5
Bite into a slice or two to be very sure
6
Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes
7
Transfer bowl
8
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
9
Let sit 10 minutes to absorb the liquid
10
Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste
11
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
12
Taste the salad and add more salt, pepper, or mayonnaise as needed
13
Cover the salad and set aside in the refrigerator for at least an hour or so before serving
14
If it is refrigerated longer, let it come back to room temperature before serving
15
Taste and adjust the seasoning again
16
To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top
17
Decorate at the last moment, if you wish, with any or all of the optional garnishes