preparation 20 minutes
cooking 30 minutes
Serves 8
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
- Per Serving
- Calories 269
- Fat 15 g
- Sat Fat 3 g
- Cholesterol 16 mg
- Sodium 473 mg
- Protein 6 g
- Carbohydrate 29 g
- Sugar 2 g
- Fiber 3 g
- Iron 2 mg
- Calcium 41 mg
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