Description
A classic potato salad inspired by Julia Child, featuring tender potatoes, crisp vegetables, and a tangy dressing.
Ingredients
Scale
- 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
Instructions
- Boil potatoes in salted water until tender (about 15 minutes). Drain and let cool.
- Peel and slice potatoes into 1/2-inch thick rounds.
- In a large bowl, mix mayonnaise, mustard, and vinegar.
- Add potatoes, celery, red onion, and parsley. Toss gently.
- Season with salt and pepper.
- 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