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.