Oh, let me tell you about the potato salad that changed my summer picnics forever – Julia Child’s potato salad! I first stumbled upon this recipe while flipping through one of her well-loved cookbooks, its pages stained with butter and dotted with notes in the margins. That’s when I knew I’d found something special.

What makes Julia’s version stand out? It’s that perfect balance – creamy but not gloppy, tangy but not sharp, with just enough crunch from the veggies to keep things interesting. The first time I made it, I nearly ate the whole bowl before it even made it to the fridge to chill (whoops!).

This isn’t your average, overly mayonnaise-y potato salad. Julia’s genius was in keeping things simple – waxy potatoes that hold their shape, a dressing with just three key ingredients, and those little touches of fresh parsley and crisp celery. It’s the kind of recipe that makes you look like a kitchen rock star with minimal effort. Trust me, once you try this version, you’ll never go back to the store-bought stuff again!

Why You’ll Love Julia Child’s Potato Salad

Let me count the ways this potato salad will become your new go-to dish! Julia just knew how to make ordinary ingredients sing together in perfect harmony. Here’s what makes her recipe stand out:

• The texture is everything – waxy potatoes stay firm yet tender, never mushy like some sad deli versions
• That dressing! Just 3 ingredients (mayo, Dijon, vinegar) create magic – tangy, creamy, with just the right kick
• So simple to make – no fancy techniques, just good old-fashioned mixing and chilling
• It gets better as it sits – the flavors meld beautifully overnight (if you can resist eating it right away!)
• Endlessly adaptable – add more crunch with pickles or fresh herbs from your garden

Honestly, I’ve served this at countless barbecues and potlucks, and people always ask for the recipe. It’s that good!

Ingredients for Julia Child’s Potato Salad

Now let’s gather everything you’ll need! Julia was always specific about ingredients, and I’ve learned that matters most with simple recipes like this. Here’s your grocery list for potato salad perfection:

• 2 lbs waxy potatoes (Yukon Gold or red potatoes – trust me, they hold their shape better)
• 1/2 cup mayonnaise (the real stuff, none of that low-fat business)
• 2 tbsp Dijon mustard (Julia would insist on the grainy French kind)
• 1 tbsp white wine vinegar (that tang makes all the difference)
• 1/2 cup chopped celery (about 2 stalks – cut them small but not tiny)
• 1/4 cup finely chopped red onion (soak in cold water for 10 minutes if you’re onion-shy)
• 2 tbsp chopped fresh parsley (no dried herbs allowed!)
• Salt and pepper to taste (I always go heavy on the pepper)

See? Nothing fancy – just good, honest ingredients that work beautifully together. Now let’s get cooking!

How to Make Julia Child’s Potato Salad

Alright, let’s dive into making this glorious potato salad! I’ve made this recipe dozens of times, and I’ve learned a few tricks along the way to get it just right. Don’t worry – it’s simple, but there are a few key steps that make all the difference between good and “oh-my-goodness-this-is-amazing” potato salad.

Preparing the Potatoes

Start with cold, salted water – about 1 tablespoon of salt per quart. Drop in your whole, unpeeled potatoes (scrubbed clean, of course!). This keeps them from getting waterlogged. Bring to a boil, then reduce to a gentle simmer for about 15 minutes until just tender when poked with a fork. Not mushy! Drain them immediately and let them cool until you can handle them – about 20 minutes. Then peel (the skin should slip right off) and slice into 1/2-inch rounds. The texture should be firm yet creamy when you bite into them.

Mixing the Dressing

While the potatoes cool, make the magic sauce! In a large bowl, whisk together the mayonnaise, Dijon mustard, and white wine vinegar. Taste it – it should make your mouth water with its tangy creaminess. Need more zip? Add another teaspoon of vinegar. Too sharp? A pinch of sugar balances it beautifully. This is where you make it your own – Julia would approve!

Combining the Salad

Now the fun part! Gently fold in the sliced potatoes, celery, red onion, and parsley. I use a rubber spatula and sort of “lift and turn” rather than stir – you want to keep those beautiful potato slices intact. Season generously with salt and pepper – potatoes can take it! Give it one last gentle mix, then cover and chill for at least an hour (if you can wait that long). The flavors will marry and mellow into something truly special.

Tips for the Best Julia Child’s Potato Salad

After making this recipe more times than I can count, here are my best tips to take your potato salad from good to “Julia would be proud!” good:

• Don’t skip the chill time! That hour in the fridge lets the potatoes soak up all that delicious dressing. Overnight is even better if you can plan ahead.
• Test your potatoes early – start checking at 12 minutes. You want them just tender – a fork should slide in with slight resistance.
• Drain potatoes immediately and spread them out to cool – no one likes soggy potato salad!
• Taste and adjust after mixing – sometimes it needs an extra pinch of salt or splash of vinegar to make the flavors pop.
• Fold, don’t stir when combining to keep those beautiful potato slices intact.

My secret? I always make extra dressing to have on hand – the potatoes absorb more than you’d think as they chill!

Variations for Julia Child’s Potato Salad

One of the best things about this recipe is how easily you can make it your own! While Julia’s original version is perfection, I’ve had fun playing with some tasty twists over the years. Here are my favorite ways to dress it up:

• Add crunch with 1/4 cup chopped cornichons or dill pickles – their acidity balances the creaminess beautifully
• Fresh herb heaven – toss in some chopped tarragon, chives, or dill for extra French flair
• Make it Mediterranean with kalamata olives and a sprinkle of oregano
• Bacon lovers – crispy bits on top never hurt anyone!

The beauty is, no matter what you add, Julia’s perfect base recipe shines through. That’s the mark of a truly great dish!

Serving Suggestions for Julia Child’s Potato Salad

Oh, let me tell you about all the delicious ways to serve this potato salad! It’s practically begging to be paired with juicy grilled burgers or smoky barbecue chicken – that tangy dressing cuts right through the richness. My favorite? A simple summer lunch of potato salad with cold sliced ham and crusty bread. Absolute heaven!

This salad shines at picnics too – just pack it next to fried chicken or sandwiches in your cooler. And don’t forget holiday cookouts! It’s the perfect counterpoint to grilled sausages or steak. Really, there’s no wrong way to serve Julia’s masterpiece.

Storing and Reheating Julia Child’s Potato Salad

Here’s the beautiful thing about this potato salad – it gets better as it sits! Store it in an airtight container in the fridge, where it’ll keep beautifully for up to 3 days. No reheating needed – in fact, I think it tastes best served cold straight from the fridge. (Though I won’t judge if you sneak a bite while putting it away!) Just give it a gentle stir before serving to redistribute that creamy dressing.

Nutritional Information for Julia Child’s Potato Salad

Now, let’s talk numbers – but remember, Julia was never one to count calories! These are estimates per serving (about 1 cup) based on standard ingredients:

• 280 calories (mostly from those glorious potatoes and mayo)
• 18g fat (the good kind that makes it creamy!)
• 26g carbs (complex carbs from potatoes)
• 3g protein (hey, it’s a side dish!)
• 3g fiber (thank the potatoes and veggies)

Of course, nutrition varies based on your specific ingredients and brands used. But honestly? Some things – like this potato salad – are worth every delicious bite!

Frequently Asked Questions About Julia Child’s Potato Salad

I get so many questions about this recipe – here are the ones that come up most often in my kitchen and from friends who’ve tried it:

Can I use russet potatoes instead of waxy ones?
Oh honey, I wouldn’t! Russets get too mealy when boiled. Stick with Yukon Gold or red potatoes – their waxy texture holds up beautifully in salads. If you’re in a pinch, fingerlings work too!

How far ahead can I make this potato salad?
The magic happens when it chills! Make it up to 24 hours before serving – the flavors just get better. Any longer and the texture starts to suffer. Though in my house, leftovers never last that long!

My dressing seems too thick – what should I do?
No worries! Just whisk in a teaspoon of water or more vinegar at a time until it’s pourable. The potatoes will soak up quite a bit as it chills, so err on the side of slightly looser dressing.

Can I make this lighter with Greek yogurt?
Julia might raise an eyebrow, but sure! Replace half the mayo with plain Greek yogurt. The tang actually works well. Just don’t skip the Dijon – that’s non-negotiable!

Help! My potatoes turned out mushy!
Been there! Next time, start checking them at 12 minutes and pull them the second a fork slides in with slight resistance. And never boil them peeled – the skins help them hold their shape.

Share Your Julia Child’s Potato Salad Experience

Now I want to hear from you! Did Julia’s potato salad become your new favorite like it did for me? Leave a comment below telling me how yours turned out – or better yet, snap a photo of your masterpiece and tag me! I live for those “aha!” moments when someone tries a recipe and falls in love. Don’t be shy – share your triumphs, your tweaks, even your tasty mistakes. After all, that’s how we keep Julia’s joyful cooking spirit alive!

Julia Child’s Potato Salad Recipe: 7 Secrets for Perfection

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• Author: Christina R. Jones
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A classic potato salad inspired by Julia Child, featuring tender potatoes, crisp vegetables, and a tangy dressing.

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Ingredients

Scale 1x2x3x

• 2 lbs waxy potatoes (like Yukon Gold)
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1/2 cup chopped celery
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

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Instructions

1. Boil potatoes in salted water until tender (about 15 minutes). Drain and let cool.
2. Peel and slice potatoes into 1/2-inch thick rounds.
3. In a large bowl, mix mayonnaise, mustard, and vinegar.
4. Add potatoes, celery, red onion, and parsley. Toss gently.
5. Season with salt and pepper.
6. Chill for at least 1 hour before serving.

Notes

• Use waxy potatoes for best texture.
• Adjust mustard and vinegar to taste.
• For extra crunch, add chopped pickles.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Boiling, Mixing
• Cuisine: French-American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 280
• Sugar: 3g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 10mg

Keywords: Julia Child's Potato Salad, classic potato salad, French-American recipe