Creamy Potato Salad With Bacon
Serves
8
Hands-On Time
20 min
Total Time
30 min
INGREDIENTS
3pounds small red new potatoes (about 24)
kosher salt and black pepper
8slices bacon
1/2cup mayonnaise
1/4cup sour cream
3tablespoons white wine vinegar
4stalks celery, thinly sliced
1/2cup chopped fresh flat-leaf parsley
1/4cup chopped fresh tarragon
DIRECTIONS
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.
Dhaka
