Creamy Potato Salad with Bacon

Creamy Potato Salad with BaconRecipe

Photo: Con Poulos; Styling: Jeffrey W. Miller

Take classic potato salad up a notch by using red new potatoes and sprinkling the dish with parsley, tarragon and bacon before serving.

Serves 8

Cost per Serving:



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3 pounds small red new potatoes (about 24)
Salt and pepper
8 slices bacon
1/2 cup mayonnaise
1/4 cup sour cream
3 tablespoons white wine vinegar
4 ribs celery, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh tarragon


Hands-on: 20 Minutes
Total: 30 Minutes

1. Place potatoes in a large pot with enough cold salted water to cover. Bring to a boil, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.

2. Cook bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.

3. In a large bowl, whisk together mayonnaise, sour cream, vinegar, 1/2 tsp. salt and 1/2 tsp. pepper. Add potatoes and celery and toss to coat. Fold in parsley, tarragon and bacon before serving.

Created date

June 2015

Nutritional Information

Calories 280
Fat 16 g
Satfat 3 g
Protein 7 g
Carbohydrate 28 g
Fiber 3 g
Cholesterol 17 mg
Sodium 619 mg