U.S. Recipes Creamy Potato Salad With Bacon

Creamy Potato Salad With Bacon

                             U.S. Recipes

 

1. 3 pounds small red new potatoes (about 24)
2. kosher salt and black pepper
3. 8 slices bacon
4. 1/2 cup mayonnaise
5. 1/4 cup sour cream
6. 3 tablespoons white wine vinegar
7. 4 stalks celery, thinly sliced
8. 1/2 cup chopped fresh flat-leaf parsley
9. 1/4 cup chopped fresh tarragon

   Directions

10. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
11. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.

In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving