Crisp bacon provides a crunchy contrast to this potato salad’s creamy, tangy mayonnaise-sour cream dressing.
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.
Photo: Con Poulos
Drain and run under cold water to cool.
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.
Add the potatoes and celery and toss to coat.
Fold in the parsley, tarragon, and bacon before serving.
2,000 calories a day is used for general nutrition advice.
