Creamy Potato Salad With Bacon
Serves 8|
Hands-On Time:
|
Total Time:
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
.
Similar Recipes
Quick Tip
Make-ahead tip: Prepare the salad (without the herbs or bacon) up to a day in advance; refrigerate.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
