I served this potato salad with my oven-fried chicken, and it was a hit. Ellie and I whipped this up together, and it was pretty simple to make. I loved the crunch of the celery and the onions, and the sweetness of the pickles (we used my favorite- Trader Joe’s Sweet Bread and Butter Pickles!) I think this recipe is the perfect addition to any summertime picnic, and I’m sure I’ll be making it again.

American Style Potato Salad

Adapted from Julia Childs’ Recipe

• 3 lbs. Yukon Gold potatoes
• 3 tbsp. apple cider vinegar
• 1/2 cup potato cooking water
• 1 cup finely chopped vidalia onion
• 3/4 cup finely chopped celery
• 4-5 tbsp. finely chopped pickle (sweet or dill)
• 2 hard boiled eggs, peeled and chopped
• 4 tbsp. chopped fresh chives
• Salt and pepper to taste
• 1/2 cup mayonnaise
• 1/4-1/2 cup reduced fat sour cream

1. Peel the potatoes and cut into quarters and then 1 inch slices (bite size pieces). Place the potatoes in a pot just covering them in water, with 1 tsp. salt. Simmer for 5-6 minutes until the potatoes are cooked through (taste them to be certain they are cooked).

2. Reserve 1/2 cup potato water, then drain potatoes in a colander and place them in a large mixing bowl. Drizzle the apple cider vinegar and potato water into the bowl and toss gently to coat. Let sit for 10 minutes, while you prepare the vegetables.

3. Add the diced onions, celery, hard boiled eggs, pickle and chives, and season with salt and pepper to taste. Toss the potato mixture with the mayo and 1/4 cup sour cream, using a rubber spatula to combine. Season to taste, adding more mayo or sour cream, if needed.

4. Cover the potato salad and refrigerate at least an hour before serving. Let potato salad come to room temperature when ready to serve. Enjoy!