Julia Child’s recipe for French Potato Salad, which I’m very familiar with and like, is very similar to this recipe so I knew it had good bones. I knew that even if I had to tweak it a little I’d like it. Better to be safe than sorry, I thought, so I reduced the vinegar a smidge. When it came time to serving I really did like it a lot, but I also thought if I had it to do over I’d probably reduce that vinegar even more. As for Hubs, he said he liked it but left half his serving on his plate. The way I figure, actions speak louder than words. He did make the comment, however, that it was a little too tangy for his taste buds. So in hindsight, using just half the vinegar called for would have been just right. As for the sugar, I left it out and didn’t miss it. Cut the vinegar a tad and this recipe is elevated to five stars – and may even be better than Julia’s – hers doesn’t have bacon! Note: I used small, long red potatoes (not sure what they’re called) and didn’t bother to peel them. I sliced them 1/4” thick and they were cooked through but still pleasantly firm at about four minutes.
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Julia Child’s recipe for French Potato Salad, which I’m very familiar with and like, is very...