Make this Creamy Potato Salad with Bacon for as long as you can remember. Everyone will want your recipe for this delectable potato salad! Made with chunks of red potatoes, diced celery, and crispy diced bacon, and the creamy dressing is a mixture of mayonnaise, sour cream, white wine vinegar, and sweet tarragon. It is the perfect complement to any grilled meat dish. Smart Recipes, American Recipes, Dairy,Vegetables,Pork Recipes, Recipes Dairy,Vegetables,Pork American Creamy Potato Salad With Bacon Creamy Potato Salad With Bacon Recipe | CHEFBear.net PT45M Serves 6 3 Pounds Small Red New Potatoes 8 Cups Cold Water 2 Teaspoons Kosher Salt 8 Slices Thick Cut Bacon 1/2 Cup Mayonnaise 1/4 Cup Sour Cream 3 Tablespoons White Wine Vinegar 4 Medium Celery Stalks, With Leaves 1 Small Bunch Fresh Flat-Leaf Parsley 1 Small Bunch Fresh Tarragon 2 Cups Baby Spinach Leaves 1/2 Teaspoon Freshly Ground Black Pepper In a medium stockpot over medium-high heat, add water, potatoes, & 1 teaspoon salt and bring to a rolling boil. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 18-20 minutes. Use a colander to drain and rinse potatoes under cold water. Set aside. Meanwhile, in a medium skillet over medium-high heat, fry the bacon until brown & crispy, about 8 minutes. Transfer to a plate lined with paper towels to drain. Chop bacon into bite sized pieces & set aside. In a small bowl, combine sour cream, vinegar, mayonnaise, remaining salt & pepper and stir well. In a large bowl, combine cooled potatoes, bacon, celery, parsley, tarragon & spinach and gently toss to combine. Pour dressing over potato mixture and gently fold until all ingredients are incorporated. Cover & chill in the refrigerator for at least 2 hours for optimal flavor melding.

Creamy Potato Salad With Bacon

Creamy Potato Salad With Bacon Recipe


Make this Creamy Potato Salad with Bacon for as long as you can remember. Everyone will want your recipe for this delectable potato salad! Made with chunks of red potatoes, diced celery, and crispy diced bacon, and the creamy dressing is a mixture of mayonnaise, sour cream, white wine vinegar, and sweet tarragon. It is the perfect complement to any grilled meat dish.

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Recipe Information

Flavor Profile

American

Protein

Dairy,Vegetables,Pork

Category

Salads

Serves

6

Total Time

45 Minutes

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Ingredients

      • 3 Pounds Small Red New Potatoes (Quarted)
      • 8 Cups Cold Water
      • 2 Teaspoons Kosher Salt
      • 8 Slices Thick Cut Bacon
      • 1/2 Cup Mayonnaise
      • 1/4 Cup Sour Cream
      • 3 Tablespoons White Wine Vinegar
      • 4 Medium Celery Stalks, With Leaves (Thinly Sliced)
      • 1 Small Bunch Fresh Flat-Leaf Parsley (Minced)
      • 1 Small Bunch Fresh Tarragon (Minced)
      • 2 Cups Baby Spinach Leaves (Minced)
      • 1/2 Teaspoon Freshly Ground Black Pepper

Directions

  1. In a medium stockpot over medium-high heat, add water, potatoes, & 1 teaspoon salt and bring to a rolling boil. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 18-20 minutes. Use a colander to drain and rinse potatoes under cold water. Set aside.
  2. Meanwhile, in a medium skillet over medium-high heat, fry the bacon until brown & crispy, about 8 minutes. Transfer to a plate lined with paper towels to drain. Chop bacon into bite sized pieces & set aside.
  3. In a small bowl, combine sour cream, vinegar, mayonnaise, remaining salt & pepper and stir well. In a large bowl, combine cooled potatoes, bacon, celery, parsley, tarragon & spinach and gently toss to combine. Pour dressing over potato mixture and gently fold until all ingredients are incorporated. Cover & chill in the refrigerator for at least 2 hours for optimal flavor melding.



Nutrition & Cost Facts

Calories

447 kcal

Carbs

41 g

Fat

27 g

Protein

9 g

Cost Per Serving

$2.39

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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