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[nverland]

Fields outside Potlatch Idaho




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

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.

Tip

Make-ahead tip: Prepare the salad (without the herbs or bacon) up to a day in advance; refrigerate.