How do you make your potato salad super creamy and creamy á la Julia Child?

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She is the author of one of the most beloved cookbooks in the world and the founder of making French cuisine accessible: Julia Child. Even though Child is no longer with us, her recipes and cooking techniques are still being (re)discovered. So also now! There is a way to get your potato salad super creamy like Julia Child’s.

And let’s face it: transform your salad into a chef-worthy dish with a spoonful of effort? We sign for it!

The trick for creamy potato salad

You would think that it is only necessary for Italian pastas, but we now also add cooking liquid to our potato salads. This ensures that you are left with a creamy, creamy sauce when mixing. The starch of the potatoes ensures – just like with the pasta – that your ingredients will bind. They become like family. And you must have that in your bowl of goodies!

Potato salad bbq with brown butter

Do it like Julia Child

It is striking in her potato salad recipes that Julia (can we say Julia?) cuts her potatoes into slices instead of coarse pieces. She also salts the cooking water. This is also the same as with pasta, but use a little less salt if you are still going to use the water.

After Julia has drained the potatoes and (don’t forget) set aside a cup of cooking liquid, she marinates the potatoes. She does this in vinegar and – there is the secret star player – the cooking liquid.

Potato and pasta salads

This secret ingredient will help us through the summer and will certainly make our potato salads even tastier. And not only that. Because this trick got Culy’s Martine thinking: what you normally do with warm pastas, you now do with cold potatoes. So why not do the same with cold pastas? In short: this tip also works great for pasta salads .

Our summer can’t get any better now.

Source: Culy by
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