- 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
- calories 280
- fat 16 g
- satfat 3 g
- protein 7 g
- carbohydrate 28 g
- fiber 3 g
- cholesterol 17 mg
- sodium 619 mg
How to Make It
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.
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.
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.