Rating: 3.5 stars
1266 Ratings
  • 5 star values: 735
  • 4 star values: 89
  • 3 star values: 86
  • 2 star values: 83
  • 1 star values: 273
Kate Merker

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Credit: Con Poulos

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

269 calories; fat 15g; saturated fat 3g; cholesterol 16mg; sodium 473mg; protein 6g; carbohydrates 29g; sugars 2g; fiber 3g; iron 2mg; calcium 41mg.
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