Ingredients
About 6 cups, serving 4 to 6
For garnishing
Step 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.
Step 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 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.
Step 3
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.
Step 4
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.
Step 5
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.
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Reviews (56)
Back to TopI just made it for the first time for thirty people - they all said it was the best potato salad they have ever had. I did not use the bacon as I had bacon in another dish I was making. It was still absolutely delicious!
bwalt
Half Moon Bay, CA
3/6/2020
Totally ordinary. Store bought can be better. Nothing particularly oustanding. Sorry Julia, let's go back to France.
anton_ego
Ashland, OR
6/5/2018
This salad knocked it out of the park. I used red onion very finely cut (and a little less than the amount called for) and from the green onions used only the green part. I used baby Yukon potatoes, cut and then boiled with some chicken bouillon in the water for added flavor, I would definitely do that again. Also and added a few tablespoons of minced red bell pepper snd 1 tsp mild mustard (from a jar). Tasty tasty!
camille867
San Luis Obispo, CA
5/27/2018
If you love onions, you'll love this recipe. I thought when I was making the recipe with 2 lbs of potatoes, that calling for 2/3 cup of minced onion PLUS 3 tablespoons of green onions minced were a bit too much onion. I then only put in 1/3 up of the onion and 1 tablespoon of the green onions. Guess what? After tasting it the next day, I could taste raw onion for another half day. Really way too much onion. Next time, I will try this and only put in 1 green onion minced, period. I thought the potato salad had a "bite" and the bite was the raw onion.
rc5618
Los Angeles
8/24/2017
Made this to serve at an upscale barbecue. Served along side other lovely fresh late summer salads and pork roast and ribs that my husband prepared with his new smoker (father's day present). It seemed to be missing something, so I added a little Dijon mustard and fresh parsley just before serving. It was familiar tasting - a true American potato salad. The tang from the vinegar helped cut through the smokey meats we served. But to be honest, it didn't taste that much different than the potato salad I can buy at Fresh Market. Not sure I would go through all the chopping to make this again.
aliciaepiq1
Savannah, GA
8/17/2015
fantastic recipe! made for a party, got rave reviews. worth every step. letting the potatoes absorb the potato water/vinegar gave it a delicious depth of flavor. added a little extra mayo and pickles. didnt have bacon or celery, was still delish.
sarahsyd
Switzerland
7/5/2014
Excellent all the way! I used baby red potatoes and boiled them in home made chicken stock. Outstanding. I also used a touch more bacon then suggested and added extra egg. Best potato salad ever.
erin_dake
San Jose, California
8/8/2013
Exactly the potato salad I was looking for. The perfect staple for our summer BBQ. Not too mayonaisy (if that's a word)
eguenther
Washington, DC
7/13/2013
Good, solid, standard potato salad recipe. Liked it a lot!
debmatz55
5/28/2013
We really like this salad. So I made it again but with the bacon. I will not do that ever again. The bacon did not retain any crispiness, became limp & chewy and did not add anything to the dish. Just leave it out.
Beverlina
San Antonio, TX
7/15/2012
I also had trouble getting the potatoes to absorb the liquid. I assumed the potatoes were not done. So I separated the potatoes from the liquid and put the potatoes in the microwave on high for about 5 min. The potatoes were much more done and absorbed the liqued nicely.
匿名
San Francisco Bay Area
7/13/2012
LOVE this potato salad. Of course, Julia knew what she was doing! This has quickly become my favorite classic potluck dish, and I have made six times in the last month. I don't change a thing, except that I sub half sour cream with half mayo.
trajef3
Cincinnati
7/9/2012
Very yummy! I used greek yogurt and omitted the bacon.
sherryleigh353
5/27/2012
I love Julia and I love potato salad but I didn't love this recipe. Followed the recipe exactly and thought it was just okay. I much prefer the recipe in Fine Cooking magazine. It also marinates the potatoes which is the key trick.
gingerrogers
4/22/2012
That Julia! She knows a thing or two about potato salad. I was going to make my standard mustard potato salad but decided to try something different but still traditional. This recipe is delicious. Omitted the bacon as one of the guests is muslim but next time I make this salad will definitely included bacon.
Beverlina
San Antonio, TX
3/31/2012
