Creamy Potato Salad With Bacon
Serves 8|
Hands-On Time:
20m
|
Total Time:
30m
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 269
- Fat 15g
- Sat Fat 3g
- Cholesterol 16mg
- Sodium 473mg
- Protein 6g
- Carbohydrate 29g
- Sugar 2g
- Fiber 3g
- Iron 2mg
- Calcium 41mg
What does this mean? See Nutrition 101.
Quick Tip
Make-ahead tip: Prepare the salad (without the herbs or bacon) up to a day in advance; refrigerate.
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