Last weekend was my nephews birthday party. They turned 4 and 6. It’s INSANE how time flies! My sister-in-law asked me to make a potato salad to bring as a side dish, and knowing me, I couldn’t just go and get a tub of it at the store. I had to do it up from scratch. I wanted to make something bright, and fresh and green with lots of flavor and a light feel. I am not a huge fan of mayo, and so really heavy mayo laden potato salads gross me out. It’s hard for me to get past the mayo consistency, so I make a creamy, but much lighter dish. And then I add bacon, because bacon.
The thing with this potato salad, is it’s perfect for picnics, BBQ’s, outdoorsy parties and the like. It’s just yummy. I can’t eat potato salad with just mustard, relish, potatoes and mayo. I. JUST. CAN’T. I need something else in there to liven it up. I need it to be fancy, cuz I’m fancy like that. Who says potato salad can’t be fancy? You didn’t hear that from me!
I first tried this years ago and I loved it and I thought to myself, “Self, this stuff is the bomb.” It was back when using “The Bomb” was still super cool. Now I would probably say, “Self, this stuff is amaze.” Because I am ridiculous, maybe you’ve noticed. It makes life more fun, try it sometime! Ha!
So anyway, back to this potato salad – creamy red rose potatoes, a tart vinegary mustard dressing, savory celery, grassy parsley and sweet tarragon. And delicious smokey bacon. Alllllll the bacons. I use like a pound because the more bacon, the better. Seriously, those of you who don’t like bacon, you’re missing out something fierce! I cook it up nice and crisp, because sitting in the salad will soften it a bit and just like Gilbert Grape’s mama said “Nobody wants greasy, floppy bacon.”
If you’ve never had tarragon, or think you might not like it, just try it. It adds this really nice sweetness, almost like anise, but very mild. Tarragon is also found in Bearnaise sauce – which is like the best sauce in the world if I’m being perfectly honest – and is just simply delicious when used in rich dishes. It just helps cut the richness and adds a great complexity of flavor. Or maybe I’m full of it. I dunno. Either way, try this potato salad at your next family get together, brunch, or party. It’s a crowd pleaser and you’ll be answering questions about it all night.
Spring Potato Salad with Tarragon and Bacon
- 3 lbs Red Rose potatoes
- 1 lb Bacon
- 4 stalks of celery
- ¼ cup Parsley, chopped
- ⅛ cup tarragon, chopped
- ¼ cup mayonnaise
- ¼ sour cream
- ⅛ cup yellow mustard
- ⅛ cup white vinegar
- Salt & Pepper
- Place the potatoes into a large pot of cold water and set on the stove. Bring the pot to a rapid boil and boil until potatoes are fork tender, about 30 minutes. Drain and set aside to cool.
- Cook your bacon until crisp, drain on paper towels and when cool, chop into small pieces.
- Slice the celery stalks, very thinly, chopping up the tender hearts and leaves as well.
- Once potatoes are cool, quarter them and place them in a large bowl, add bacon, celery, parsley and tarragon.
- Mix mayo, sour cream, mustard and vinegar together in a bowl, season with salt and pepper and pour over the potato mixture. Toss to coat.
- Refrigerate 8 hours or overnight.
- Remove from fridge 30 minutes before eating and serve.