Ina Garten Potato Salad À La Julia Child

Ina Garten’s Potato Salad À La Julia Child is made with Yukon Gold potatoes, kosher salt, freshly ground black pepper, Champagne or white wine vinegar, celery, shallots, cornichons, fresh chives, fresh dill, mayonnaise, sour cream, and hard-boiled eggs. This delicious potato salad recipe creates a hearty side dish that takes about 2 hours and 27 minutes to prepare and can serve up to 6 people.

This Potato Salad À La Julia Child Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 2 pounds large Yukon Gold potatoes, peeled and sliced ½-inch thick
• Kosher salt and freshly ground black pepper
• 2 tablespoons good Champagne or white wine vinegar
• ¾ cup medium-diced celery (2 to 3 ribs)
• ½ cup medium-diced shallots (2 large)
• ¼ cup drained, chopped cornichons
• ¼ cup chopped fresh chives
• ¼ cup chopped fresh dill, plus extra for serving
• ⅔ cup good mayonnaise, such as Hellmann’s or Best
• ⅓ cup sour cream
• 2 hard-boiled eggs, cooled and large-diced

How To Make Potato Salad À La Julia Child?

1. Prepare Potatoes: Place the potatoes in a large saucepan with water to cover by 2 inches. Add 2 tablespoons salt and bring to a boil. Lower the heat and simmer for 10-12 minutes, until just tender when pierced with a fork. Set aside ⅓ cup of cooking liquid, then drain the potatoes and place them in a large bowl. Drizzle the potatoes with vinegar and reserved cooking liquid, letting them stand for 10 minutes, tossing occasionally.
2. Prepare Vegetables and Herbs: In a medium bowl, combine celery, shallots, cornichons, chives, and dill; set aside.
3. Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, 1 teaspoon salt, and ½ teaspoon pepper.
4. Combine Ingredients: Add three-quarters of the vegetable-and-herb mixture to the potatoes, reserving the rest. Stir in the mayonnaise dressing, incorporating any liquid in the bowl, and cool to room temperature.
5. Chill and Serve: Cover and refrigerate for at least 2 hours for the flavors to blend. When ready to serve, add the reserved vegetable mixture and the eggs, then sprinkle with extra dill, salt, and pepper. Stir gently to combine. Taste for seasonings and serve cold or at room temperature.

Recipe Tips:

• Don’t Overcook the Potatoes: Cook the potatoes until just tender. Overcooking will make them mushy and ruin the texture of the salad.
• Use the Reserved Cooking Liquid: Drizzling the reserved cooking liquid over the potatoes helps them absorb more flavor and keeps them from drying out.
• Let the Potatoes Rest After Adding Vinegar: Allowing the potatoes to rest with vinegar helps infuse them with tangy flavor, enhancing the taste of the salad.
• Refrigerate for at Least 2 Hours: Letting the salad chill for a couple of hours allows the flavors to meld together, making the salad taste even better.
• Add Eggs and Fresh Herbs Last: For the best texture, add eggs and extra dill just before serving. This keeps the salad fresh and prevents the herbs from wilting.

How To Store Leftovers?

• Refrigerate: First, let the leftover potato salad cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 203
• Total Fat: 19.8 g
• Saturated Fat: 4.5 g
• Cholesterol: 80 mg
• Sodium: 230 mg
• Potassium: 377 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 2 g
• Sugars: 1.6 g
• Protein: 5.7 g

Try More Ina Garten Recipe:

• Ina Garten Caramelized Butternut Squash With Burrata
• Ina Garten Roasted Sweet Potatoes With Chipotle Orange Butter
• Ina Garten Outrageous Garlic Bread
• Ina Garten Puréed Potatoes With Lemon