Julia Child'S American-Style Potato Salad - cooking recipe

Ingredients
    2 lbs yukon gold potatoes (or other waxy boiling potatoes)
    2 tablespoons cider vinegar
    1/3 cup chicken stock or 1/3 cup potato water
    2/3 cup onion (finely chopped)
    1/2 cup celery (finely chopped)
    3 -4 slices bacon (crisply cooked, chopped or crumbled)
    2 -3 tablespoons dill pickle relish or 2 -3 tablespoons sweet pickle relish
    2 eggs (hard-boiled, peeled & sliced thin)
    3 tablespoons chives (finely chopped) or 3 tablespoons scallions (finely chopped)
    salt
    white pepper (freshly ground if avail.)
    1 cup mayonnaise (homemade if possible)
    sour cream (optional)
    Optional Garnishing
    lettuce leaf
    pimiento (diced)
    egg (hard-boiled, sliced)
    tomatoes (quartered)
    parsley sprig
Preparation
    Slice potatoes lengthwise in 1/2 or in quarters if very large; cut crosswise into 1/2 round or 1/4 round slices, about 1/2\" thick. Put in a saucepan with just enough water to cover & 1 1/2 t of salt per quart of water. Heat to a simmer & cook for 5 - 6 min until just cooked through. (It is essential that they be cooked through!). Remove from heat & drain, reserving 1 c of the cooking liquid for later use.
    Transfer potatoes to a large bowl; stir together the cider vinegar with 1/3 c of the potato water or chicken stock & drizzle over potatoes, turning them gently to distribute it evenly. Let sit 10 min to absorb the liquid.
    Add the onion, celery, bacon, pickle, hard-boiled eggs & chives; season to taste. Top with 2/3 c of mayonnaise (or a mix of mayonnaise & sour cream) & gently fold everything together. Taste & add more salt, pepper or mayonnaise as needed.
    Cover & refrigerate for at least an hour; if it is refrigerated longer, bring back to room temperature before serving.
    To serve, line a bowl or platter with lettuce & mound salad on top. Taste again & adjust seasoning if needed. Decorate at the last moment.

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