Oh, let me tell you about the first time I tried Julia Child’s potato salad—it was love at first bite! I’d been flipping through my well-worn copy of Mastering the Art of French Cooking (with splatters of olive oil on page 317, naturally) when I stumbled upon her simple yet brilliant take on this classic. Julia had a way of turning humble ingredients into something extraordinary, and her potato salad is no exception. No fussy ingredients, no complicated steps—just perfect balance. The tangy Dijon mustard cuts through the creamy mayo, while the crisp celery and red onion add just the right crunch. And those tender waxy potatoes? Absolute perfection.

After testing this recipe more times than I can count (my family never complains about leftovers), I can confidently say it’s become my go-to for everything from backyard barbecues to fancy picnics. It’s the kind of dish that makes people ask for the recipe—and when I tell them it’s Julia Child’s, they always nod knowingly. Of course it’s delicious!

Why You’ll Love Julia Child’s Potato Salad

Trust me, this isn’t your average potato salad—Julia’s version is in a league of its own. Here’s why it’s become my forever favorite:

• That classic French flair: The combo of Dijon mustard and white wine vinegar gives it a sophisticated tang you won’t find in store-bought versions
• Effortless elegance: With just 7 main ingredients and one bowl, it comes together faster than you can say “bon appétit!”
• Crowd-pleasing magic: I’ve served this at everything from casual cookouts to fancy dinner parties—it disappears every single time
• Better the next day: Like all great potato salads, the flavors melt together beautifully overnight (if you can resist eating it right away!)

The first time I made it, I knew I’d found “the one”—that rare recipe you keep coming back to year after year. And isn’t that just so Julia? Taking something simple and making it extraordinary.

Ingredients for Julia Child’s Potato Salad

Gather these simple ingredients – you probably have most in your kitchen already! Julia was all about using quality basics to create something spectacular. Here’s what you’ll need:

• 2 lbs waxy potatoes (peeled and cut into 1-inch cubes – I love Yukon Golds for their buttery texture)
• 1/2 cup good mayonnaise (Julia would insist on homemade, but a quality store-bought works too)
• 2 tbsp Dijon mustard (the grainy kind adds lovely texture)
• 1 tbsp white wine vinegar (that tang is key!)
• 1/2 cup diced celery (about 2 medium stalks, cut into small 1/4-inch pieces)
• 1/4 cup finely chopped red onion (soak in cold water for 10 minutes if you want to mellow the bite)
• 2 hard-boiled eggs (chopped into small bits – don’t skip these!)
• Salt and freshly ground black pepper to taste

That’s it! No fancy ingredients – just fresh, simple components that come together beautifully. The magic is in the proportions and technique, which we’ll get to next.

How to Make Julia Child’s Potato Salad

Now for the fun part—let’s make magic! Julia’s method is beautifully straightforward, but there are a few tricks to getting it just right. Follow these steps, and you’ll have potato salad worthy of a Parisian bistro in no time.

Step 1: Cook the Potatoes

First things first: the potatoes are the star here, so we’ve got to treat them right. Drop your cubed potatoes into a big pot of well-salted boiling water (it should taste like the sea!). Let them bubble away for 10-12 minutes—you want them tender but still holding their shape. Test with a fork; they’re ready when it slides in easily but the cubes don’t fall apart. Drain immediately and let them cool slightly—hot potatoes will soak up all that delicious dressing better!

Step 2: Prepare the Dressing

While the potatoes are cooking, whisk together the mayo, Dijon, and vinegar in your serving bowl. Julia would approve of this next bit: taste as you go! Want more tang? Add another splash of vinegar. Prefer it creamier? Another dollop of mayo. This is your chance to make it perfect for your taste buds.

Step 3: Combine and Chill

Here’s where the magic happens! Gently fold the warm potatoes into the dressing—don’t stir too vigorously or you’ll end up with mashed potatoes (been there!). Add the celery, onion, and eggs with a light hand. Season generously with salt and pepper. Now the hard part: cover and chill for at least an hour. I know it’s tempting to dig in right away, but trust me—this wait time lets the flavors mingle and deepen into something extraordinary. Julia knew what she was doing!

Tips for Perfect Julia Child’s Potato Salad

After making this recipe more times than I can count (and licking the bowl clean every single time), I’ve picked up a few tricks that take it from good to magnifique:

• Potato perfection: Stick with waxy varieties like Yukon Gold—they hold their shape beautifully without turning mushy
• Dress while warm: Those slightly cooled potatoes soak up the dressing like little flavor sponges
• Season in layers: I always add a pinch of salt to the boiling water, another to the dressing, and a final sprinkle before serving
• The chill factor: That hour in the fridge isn’t just a suggestion—it’s when the magic really happens!

Oh, and one more thing—always make extra. This potato salad has a funny way of disappearing faster than you can say “bon appétit!”

Ingredient Notes and Substitutions

While Julia’s original recipe is perfection, I’ve learned a few smart swaps over the years when pantry emergencies strike:

• Mayo alternatives: Greek yogurt works in a pinch (use half mayo/half yogurt for best texture)
• Mustard options: No Dijon? Whole grain or even yellow mustard will do—just adjust to taste
• Vinegar swaps: Apple cider vinegar brings a nice fruity note if you’re out of white wine vinegar
• Potato varieties: Red bliss potatoes work beautifully if you can’t find Yukon Golds

That said, I always come back to Julia’s original proportions—they’re just right. But cooking should be joyful, not stressful, so adapt as needed!

Serving Suggestions for Julia Child’s Potato Salad

This potato salad shines wherever you take it! My absolute favorite way to serve it? Alongside juicy grilled chicken or steak—the tangy dressing cuts through rich meats perfectly. It’s also brilliant at picnics (just pack it in a chilled container) or as part of a fancy brunch spread. Last summer, I even served it with croissants for what my friends called “the most French backyard lunch ever.”

The beauty is in its versatility—equally at home on a paper plate at a cookout or a china dish at a dinner party. Just don’t forget the chilled wine or lemonade!

Storage and Reheating Instructions

Here’s the beautiful thing about this potato salad—it actually gets better after a night in the fridge! Just pop any leftovers (if you’re lucky enough to have any) into an airtight container, and it’ll stay fresh for up to 3 days. No reheating needed—this baby is meant to be served chilled. I’ve been known to sneak spoonfuls straight from the fridge at midnight… not that I’m encouraging that sort of behavior!

Nutritional Information for Julia Child’s Potato Salad

Here’s the scoop on this classic potato salad’s nutrition (though exact numbers vary by brands): Each serving packs about 220 calories with 14g of good fats from mayo and eggs, plus 3g of fiber from those lovely potatoes. It’s the kind of dish that nourishes both body and soul—very Julia!

Frequently Asked Questions

Q1. Can I use russet potatoes instead of waxy potatoes?
I don’t recommend it, sweetie! Russets tend to fall apart and get mushy—trust me, I learned this the hard way. Stick with Yukon Golds or red bliss potatoes for that perfect tender-yet-firm bite Julia intended.

Q2. How long does this potato salad keep in the fridge?
Oh, it gets better with time! Kept in an airtight container, it’ll stay fresh for up to 3 days (if it lasts that long in your house—mine never does). The flavors meld beautifully overnight.

Q3. Can I make this potato salad ahead of time?
Absolutely! In fact, I always do—it’s one of those rare dishes that actually improves with a little rest. Just make sure to give it at least that magical 1-hour chill time before serving.

Q4. What’s the secret to keeping the potatoes from getting watery?
Two words: drain well! After boiling, let those potatoes sit in the colander for a good 5 minutes before mixing. And don’t skip chilling—it helps everything set up nicely.

Julia Child’s Potato Salad Secrets in Just 7 Ingredients

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• Author: Christina R. Jones
• Total Time: 1 hour 27 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A classic potato salad recipe inspired by Julia Child. Simple, flavorful, and perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 lbs waxy potatoes (peeled and cubed)
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1/2 cup diced celery
• 1/4 cup finely chopped red onion
• 2 hard-boiled eggs (chopped)
• Salt and pepper to taste

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Instructions

1. Boil potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a large bowl, mix mayonnaise, mustard, and vinegar.
3. Add potatoes, celery, red onion, and eggs to the bowl.
4. Gently toss until everything is coated.
5. Season with salt and pepper.
6. Chill for at least 1 hour before serving.

Notes

• Use waxy potatoes for better texture.
• Adjust mustard and vinegar to taste.
• Best served chilled.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: French-American

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 2g
• Sodium: 320mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 60mg

Keywords: potato salad, Julia Child, classic, French-inspired