davidtrump 0 Posted August 24 Crunchy bacon bits add a smoky twist to this herby and tangy down-home potato salad. 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 How to Make It Step 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. Step 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. Step 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. Hands-On Time 20 Mins Total Time 30 Mins Yield Serves 8 realsimple.com Quote Share this post Link to post Share on other sites
