Creamy Potato Salad With Bacon

Creamy Potato Salad With Bacon
Con Poulos
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preparation
20
minutes
cooking
30
minutes
Serves 8

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
Kate Merker
June 2010

Nutritional Information

  • Per Serving
  • Calories 269
  • Fat 15 g
  • Sat Fat 3 g
  • Cholesterol 16 mg
  • Sodium 473 mg
  • Protein 6 g
  • Carbohydrate 29 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 41 mg
What does this mean? See Nutrition 101.

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