Julia Child’s Genius Way Of Dressing Potato Salad
NEWS
By HILARY WHEELAN REMLEY
Late television cook, Julia Child developed a great hack for ensuring the creamiest potato salad and it only requires reserving a small amount of the water you boil your spuds in.
Essentially, Child’s method calls for adding ⅓ cup of potato water to your potatoes after they’ve been removed from the pot. Then, toss them with the water and some cider vinegar.
The starch-rich potato water will help bind your salad’s base with the dressing and prevent your dish from becoming a watery mess by acting as an essential thickening agent.
While this may be a small adjustment to traditional potato salad recipes, it makes all the difference in improving your potato salad’s texture and will yield the creamiest results.
