Julia Child's American Style Potato Salad

Take your summer gatherings to the next level with Julia Child’s American-Style Potato Salad, a timeless classic that combines creamy textures and bright, tangy flavors. Featuring tender Yukon Gold potatoes drizzled with a splash of white vinegar for a subtle zing, this recipe is elevated with crisp celery, red onion, fresh parsley, and dill pickles for bursts of freshness and crunch. Hard-boiled eggs add richness, while a perfectly balanced dressing of mayonnaise and Dijon mustard ties it all together. Garnished with a sprinkle of paprika or extra egg slices, this crowd-pleasing potato salad is the perfect side dish for barbecues, picnics, or potlucks. Ready in just under an hour, this make-ahead dish is as convenient as it is delicious—ideal for impressing guests with minimal effort.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 lbs Yukon Gold potatoes
• 3 tbsp White vinegar
• 1 cup Celery
• 0.5 cup Red onion
• 2 tbsp Fresh parsley
• 0.25 cup Dill pickle
• 3 whole Hard-boiled eggs
• 0.75 cup Mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Paprika (optional for garnish)

Directions

Step 1

Scrub the potatoes clean and peel them if desired. Cut them into 1-inch cubes for even cooking.

Step 2

Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water for seasoning.

Step 3

Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 10–15 minutes, or until fork-tender but not falling apart.

Step 4

Drain the potatoes immediately and transfer them to a large bowl. While they are still warm, drizzle the white vinegar over the potatoes and toss gently to coat. Let them cool to room temperature.

Step 5

Chop the celery, red onion, parsley, and dill pickle into small, uniform pieces. Add them to the bowl with the cooled potatoes.

Step 6

Peel and chop the hard-boiled eggs. Add the eggs to the potato mixture, setting aside one egg for garnish if desired.

Step 7

In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and black pepper until smooth. Pour the dressing over the potato mixture and fold gently to combine, ensuring the potatoes are well coated without breaking them up.

Step 8

Taste and adjust seasoning as needed, adding more salt, pepper, or vinegar to taste.

Step 9

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld.

Step 10

Before serving, garnish with a sprinkle of paprika or sliced hard-boiled egg if desired. Serve cold or at room temperature.

Nutrition Facts

Serving size	(1572.3g)

Amount per serving	% Daily Value*
Calories	2290.9

Total Fat 148.8g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 793.0mg	0%
Sodium 4152.0mg	0%
Total Carbohydrate 211.4g	0%
Dietary Fiber 17.4g	0%
Total Sugars 12.8g
Protein 39.7g	0%

Vitamin D 150IU	0%
Calcium 307.2mg	0%
Iron 11.2mg	0%
Potassium 4610.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 6.8%

Carbs: 36.1%