Creamy Potato Salad With Bacon

Small red new potatoes (about 24) : 3 pounds 
Bacon : 8 slices
Mayonnaise : 1/2 cup
Sour cream : 1/4 cup
White wine vinegar : 3 tablespoons
Stalks celery, thinly sliced : 8
Fresh flat-leaf parsley :  1/2 cup
Fresh tarragon :  1/2 cup
kosher salt and black pepper


  1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
  3. In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.