Creamy Potato Salad With Bacon
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
Calories 269
, Fat 15g
, Sat Fat 3g
,
Cholesterol 16mg
, Sodium 473mg
, Protein 6g
, Carbohydrate 29g
,
Sugar 2g
, Fiber 3g
, Iron 2mg
, Calcium 41mg
