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I was reading Julia and Jacques Cooking At Home yesterday – in bed, I might add.  At five pounds of large-format hardcover, this is not the perfect book to cuddle up with.  I had put down this book for too long though, and glimpsing it on the shelf, I grabbed it on the way upstairs.

I like this cookbook for the back-and-forth bantering exchange between two such amazing chefs.  First, Julia will say “Well, when making such-and such, I like to…”, then on the opposite page, Jacques will say “Julia likes to do it this way, but I prefer…” and come up with a completely different method.  It reminds me that there is always more than one way to do something and do it well. 

My scrambled egg technique (from Jacques) is flawless.  They were, in fact, the first thing I ever cooked for my boyfriend (intimidatingly at the time, a professional cook).

This go around, the book threatening to suffocate me if I fell asleep and the snow falling outside, I was looking for recipes to use some of the beautiful savory bacon I had cured.  Flipping through, I came across a recipe for potato salad that included bacon and had the added advantage of tossing the hot potatoes with cider vinegar, a technique I’d never considered. 

So this morning when I woke up, I wasn’t too suprised that I had a serious jones for some potato salad, even if it wasn’t picnic weather.   It’s one of the first things I can ever remember making, probably in first grade, with some precooked potatoes and illustrated recipe cards.  I might have added too much vinegar then, because ever since, I have been a fan of tart potato salad.  This one completely fits the bill.

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Classic American Potato Salad

     adapted from Julia Child in Jacques and Julia Cooking At Home, serves 2 or 3

  • 1 pound Yukon Gold, or other waxy variety, potatoes
  • 1 teaspoon salt

peel potatoes and slice into 1/2 inch chunks.  put in a saucepan and just cover with water.  add salt.  bring to a boil, then reduce heat to maintain a simmer for 6 to 7 minutes.  check potatoes to make sure they are tender and cooked through.  drain and toss with

  • 2 tablespoons cider vinegar

let sit 10 minutes, tossing occasionally, to absorb the vinegar.

  • 1/3 cup red onion, finely chopped
  • 2 slices bacon, crisped and chopped
  • 1-2 tablespoons cornichons (or dill pickles), finely chopped
  • 1 hard-boiled egg, peeled and sliced thinly
  • 1 scallion, finely chopped, including some of the greens

combine and toss gently with potatoes. 

  • 1/3 cup mayonaise
  • 1-2 tablespoons sour cream
  • 1 teaspoon cider vinegar
  • salt and fresh-ground pepper, to taste

fold into potato mixture, tasting and correcting for balance.  refrigerate at least an hour to chill and retaste for seasoning and acidity.