Julia Childs Potato Salad Nicoise Recipes

JULIA CHILD'S SALAD NICOISE

Steps:

• If you haven't yet, blanch, prep the green beans by blanching them. Bring a pot of water to a boil and boil green beans for 2 minutes, then immediately transfer to a bowl filled with ice water.
• Remove green beans from water and set aside.
• Whisk all of the dressing ingredients together in a bowl until blended and emulsified (or shake in a mason jar). Set aside while you prepare the rest of the salad.
• Add potatoes to a cold pot of water and bring to a boil until just fork tender. Once done, remove and let cool enough to handle. Slice or quarter potatoes and toss with 2 tablespoons of vinaigrette and season with salt and pepper. Set aside.
• Shortly before serving, line a large, wide salad bowl or platter with lettuce leaves and drizzle with some of the vinaigrette.
• Toss the green beans with 1-2 tablespoons of vinaigrette and arrange on platter, along with the potato salad.
• Drizzle a spoonful or two of the dressing over the tomatoes and tuna and arrange on platter.
• Layer the rest of the salad ingredients around the platter, olives, capers, eggs and anchovies.
• Drizzle the rest of the vinaigrette onto salad and garnish with finely chopped parsley.

JULIA'S POTATO SALAD

Steps:

• Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
• Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
• Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
• Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.