Spring Potato Salad with Tarragon and Bacon
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20 servings
A perfect addition to any spring picnic, this potato salad is creamy and delicious with fresh herbs and lots of 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
  1. 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.
  2. Cook your bacon until crisp, drain on paper towels and when cool, chop into small pieces.
  3. Slice the celery stalks, very thinly, chopping up the tender hearts and leaves as well.
  4. Once potatoes are cool, quarter them and place them in a large bowl, add bacon, celery, parsley and tarragon.
  5. 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.
  6. Refrigerate 8 hours or overnight.
  7. Remove from fridge 30 minutes before eating and serve.
Recipe by Mommy Like Whoa at http://mommylikewhoa.com/2015/04/spring-potato-salad-with-tarragon-and-bacon/