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

Recipe by MyRecipes July 2015

Gallery

Con Poulos; Styling: Jeffrey W. Miller

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

280 calories; fat 16g; saturated fat 3g; protein 7g; carbohydrates 28g; fiber 3g; cholesterol 17mg; sodium 619mg.
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