Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!

As a young girl, I used to love to watch Julia Child and her cooking show on PBS. She always seemed to make everything look so easy, though many of her recipes were a little on the extensive side. Take this one, for homemade potato salad. It seems a little on the complicated side, but it’s one of the most delicious potato salad recipes out there. Make special note of the instruction to reserve some of the cooking liquid. It’s here that a lot of the magic lies.

Ingredients-

1. • 2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
   • 2 tablespoons cider vinegar
   • 1/3 cup chicken stock or potato-cooking water
   • 2/3 cup finely chopped onion
   • 1/2 cup finely chopped celery
   • 3 or 4 slices crisply cooked bacon, chopped or crumbled
   • 2 to 3 tablespoons finely chopped pickle, sweet or dill
   • 2 hard-boiled eggs, peeled and sliced thin
   • 3 tablespoons or so finely chopped fresh chives or scallions, including a bit of their tender green
   • Salt and freshly ground white pepper
   • 1 cup or so mayonnaise, homemade if possible
   • Sour cream (optional)

For garnishing

1. • Crisp whole red-leaf or other lettuce leaves
   • Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)

Method-

1. 1. Peel the potatoes, then slice each lengthwise in half, or in quarters if desired. Cut crosswise into half-round or quarter-round slices. They should end up about 1/2 inch thick.
   2. Place the slices into a saucepan with water just to cover them. Add 1 1/2 teaspoons of salt per quart of water. Heat this to simmering, and cook the potatoes until just done. *It is important that they be just barely cooked through, not mushy. 
   3. Immediately drain the potatoes into a colander. Be sure to save a cup of the cooking liquid for dressing the potatoes. 
   4. Transfer the potatoes to a large bowl. In a small bowl, mix together the cider vinegar and ⅓ cup of the potato water (you could use chicken stock). Drizzle over the potatoes, gently turning them to distribute the liquid evenly. Let this sit 10 minutes to allow the flavors to set.
   5. Add the onion, celery, bacon, pickle, hard-boiled eggs, and chives. Season to taste. Top with ⅔ cup of mayonnaise (you could use a mix of mayonnaise and sour cream). With a large rubber spatula, gently fold it all together until blended well. Give it a taste, and adjust the seasonings if need be.
   6. Cover and refrigerate for about an hour before serving. 
   7. To serve, line a bowl or a platter some lovely leafy greens, and add the salad on top of that. Garnish with fresh herbs if desired, and enjoy!