Serves: 8
Total Calories: 150
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, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.
By Kate Merker, June, 2010
This Featured Recipe: Creamy Potato Salad with Bacon recipe is from the 2013 HomeCook'n Collection Cookbook. Download this Cookbook today.
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