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Creamy Potato Salad with Bacon

Photo: Con Poulos; Styling: Jeffrey W. Miller

Hands-on time 20 mins
Total time 30 mins

Serves 8

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


  • 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

Nutrition Information

  • 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

  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.