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