3 pounds boiling potatoes (six or seven medium potatoes)

½ cup chicken broth mixed with 2 to 3 tablespoons cider vinegar

salt and pepper

1 medium-sized, mild onion, diced

1 medium-sized stalk celery, diced

1 small, crisp dill pickle, diced

3 hard-boiled eggs, diced

2 tablespoons minced fresh parsley leaves or chives

1 canned pimiento, diced

½ to ¾ cup mayonnaise

strips of canned pimiento, chopped parsley or chives and sliced hard-boiled eggs for garnish


1. Scrub the potatoes and boil them, in their jackets, in lightly salted water until just tender, about 25 minutes, depending on their size. Drain off the water, cover the pan and let them sit for 5 minutes to firm them up and make for easier slicing. Peel them while they are still warm and cut them into ¼ inch slices.

2. Toss the still-warm potatoes gently in a large mixing bowl with the broth and salt and pepper to taste.

3. Salt the diced onion lightly and add it to the potatoes along with the celery, pickle, eggs, parsley and pimiento. Toss and fold gently to blend the flavors. Taste carefully and correct the seasoning.

4. When cool, fold in the mayonnaise and garnish with the remaining pimiento, parsley or chives and egg slices. This can be made in advance and kept, covered and refrigerated.

from Julia Child and Company

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