Creamy Potato Salad With Bacon

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.