Creamy Potato Salad With Bacon

Creamy Potato Salad With Bacon
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By June, 2010

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

Red potatoes
Make-ahead tip: Prepare the salad (without the herbs or bacon) up to a day in advance; refrigerate.

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