Creamy Potato Salad With Bacon

             

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

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.