Julia Child's American Style Potato Salad

Ingredients

2 lbs yukon gold potatoes
2 tbsp cider vinegar OR balsamic vinegar
1/3 cup chicken stock or 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 tbsp dill pickles, chopped
2 eggs (hard-boiled, peeled & sliced thin)
3 tbsp chives (finely chopped) or 3 tablespoons scallions (finely chopped)
salt
white pepper (freshly ground if avail.)
1 cup mayonnaise

sour cream (optional)

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.