Creamy Potato Salad With Bacon
| Ingredients | ||
| 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 |
Method
- 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.
- 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.
- 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.
