A cooking expert has recalled one of her favourite recipes: Julia Child’s way to make a delicious potato salad. This summer dish is often made by Brits when enjoying a barbecue or another type of summer dinner party. Typically, it is made using potatoes and mayonnaise, as well as seasonings and other flavourful ingredients such as salt, pepper and spring onions. But there is one ingredient that beloved chef Julia Child used in her potato salad, and people call it the “best”.
Simply Recipes author Sara Haas called back to Child’s recipe, which uses one secret ingredient to make it taste the very best. Potato salad is pretty easy to make, and the most effort simply goes into cooking the potatoes. Once they have cooled, they are simply mixed with other ingredients, including one possible one that Brits have been sleeping on, according to Haas. The secret ingredient in Julia Child’s potato salad recipe is sour cream.
Haas explains that sour cream adds the perfect flavour and texture to potato salad, contributing to the creaminess of the dish without “weighing it down”. However, you need to make sure you’re doing it right.
When it comes to mixing your potatoes with your sour cream, temperatures are vital. As well as letting the potatoes properly cool after cooking them, you should set your sour cream outside of the fridge and let it get close to room temperature.
Potato salad can be as complicated or as simple as you want to make it. According to Simply Recipes, the ingredients you need are: 2 pounds Yukon gold potatoes, 1 1/2 teaspoons kosher salt, 1 bunch green onions, 3/4 cup sour cream, 3 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried minced garlic, 1 teaspoon dried minced onion or 1/2 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and 1 bunch of fresh chives.
The first step is to boil your potatoes with a teaspoon of salt. Cook them until they are tender, which will take around 15 minutes. When you are draining your potatoes, add your spring onions to the colander. Run cold water over them and let them cool while you make the dressing.
To do this, add the sour cream, mayonnaise, lemon juice, mustard, dried garlic, dried onion, 1/2 teaspoon kosher salt, and pepper to a large bowl. Add most of the chives. Then, simply combine that with the cooled potatoes and add the rest of the chives to garnish.
Let that cool in the fridge and serve it as a delicious side dish when you are enjoying a summer barbecue.