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Creamy Potato Salad with Bacon


Recipe from the April 2013 Newsletter

Serves 8


Creamy Potato Salad with Bacon

Ingredients:
3 pounds small red new potatoes
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, 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


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

April 2013 Newsletter

Be sure to check the Cook'n Recipe Archive for more recipes.





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