Creamy Potato Salad With Bacon

Photo by Con Poulos
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 269 calories
    • 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


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


  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.