269 Calories 15g Fat 29g Carbs 6g Protein
Ingredients
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3 pounds small red new potatoes (about 24)
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kosher salt and black pepper
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8 slices bacon
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1/2 cup mayonnaise
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1/4 cup sour cream
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3 tablespoons white wine vinegar
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4 stalks celery, thinly sliced
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1/2 cup chopped fresh flat-leaf parsley
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1/4 cup chopped fresh tarragon
Description
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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.
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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.
