My summer plans include eating grilled sausages and potato salad at least once a week through Labor Day. While I love a , my family requested a more traditional, mayo-dressed potato salad, and I didn't yet have a favorite recipe.

After a little bit of back-and-forth, I determined that I really needed to test out two different styles of to find a favorite. My search yielded some enticing contenders, but I ultimately landed on two well-loved recipes from famous chefs Ree Drummond and Julia Child.

At first bite, this “versus” might feel a bit like pitting American-style potato salad against , but both Drummond and Child have distinctions that make their recipes unique. Here’s what I found when making their two potato salads side-by-side and who I ultimately crowned the winner.

Unsurprisingly, Ree Drummond's Perfect Potato Salad feeds a crowd! Her recipe starts with FIVE pounds of russet potatoes that are quartered, boiled, and then mashed or riced before being dressed with lots of mayo and a good dose of yellow mustard.

This potato salad is finished with chopped green onions, , crumbled bacon, and sweet gherkins. I appreciated that Drummond encourages adding more mayo and a if your potato salad is tasting a little dry.