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

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.