When you take your first bite of the Best Julia Child Potato Salad, the memory of family gatherings and warm, sunny picnics floods back. This classic recipe combines tender potatoes with a medley of flavors and textures, taking only about 30 minutes to prepare. The touch of Dijon mustard and crispy bacon gives it a unique twist that will have everyone coming back for seconds.
This recipe is perfect for potlucks, barbecues, or as a comforting side dish during any family meal. You can easily make it a day ahead; just keep it covered in the refrigerator to allow the flavors to meld beautifully.
Why You’ll Love This Recipe
- The combination of creamy mayonnaise and tangy mustard creates a delightful dressing.
- Crispy bacon adds a savory crunch that elevates the overall experience.
- Fresh chives provide a burst of color and flavor.
- It’s versatile enough to accompany any main dish or serve as a satisfying standalone salad.
What You’ll Need
Gather these ingredients to create your delicious potato salad.
For the Salad
- 2 1/2 lb potatoes, peeled and cut into 1/2-inch cubes
- 1/2 cup onion, finely minced
- 3/4 cup celery, diced into 1/4-inch pieces
- 5 slices bacon, cooked and crumbled
- 3 large hard-boiled eggs, chopped
- 1/4 cup fresh chives, snipped
For the Dressing
- 3 tbsp apple cider vinegar
- 1/3 cup chicken stock or potato water
- 2 tsp salt
- 1/2 tsp salt, to taste
- 1/2 tsp ground white pepper
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 3 tbsp sweet pickle relish
Use vegetable stock for a vegetarian option.
Substitutions & Swaps
- Chicken stock can be swapped for vegetable stock.
- Sour cream may be replaced with Greek yogurt.
- Bacon can be omitted for a vegetarian dish.
- Green onions can substitute chives when necessary.
How to Make It
Follow these simple steps to create your potato salad.
Boil the Potatoes
Place the cubed potatoes in a pot of salted water and bring to a boil. Cook until tender, about 10-15 minutes, then drain and let cool.
Prepare the Dressing
In a bowl, whisk together apple cider vinegar, chicken stock or potato water, 2 tsp salt, ground white pepper, mayonnaise, sour cream, Dijon mustard, and sweet pickle relish until smooth.
Combine the Salad Ingredients
In a large mixing bowl, combine the cooled potatoes, minced onions, diced celery, crumbled bacon, chopped hard-boiled eggs, and snipped chives.
Mix Everything Together
Pour the dressing over the potato mixture and gently fold until everything is well coated. Adjust seasoning with additional salt if needed.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, this salad doesn’t freeze well due to the mayonnaise.
Reheat: Not necessary; serve cold or at room temperature.
Tips for Best Results
- Choose waxy potatoes for a creamier texture.
- Allow the salad to chill in the fridge for at least an hour before serving for the best flavor.
- Don’t skip the hard-boiled eggs; they add richness and protein.
- Use freshly chopped herbs for a vibrant taste and presentation.
Serving Suggestions
- Serve alongside grilled meats for a perfect summer meal.
- Pair with a fresh garden salad for a complete outdoor spread.
- Enjoy as a hearty lunch with crusty bread on the side.
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