Creamy Potato Salad With Bacon

• 3 pounds small red new potatoes (about 24)
• Salt and pepper
• 8 slices bacon
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons white wine vinegar
• 4 ribs celery, thinly sliced
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh tarragon

1. Place potatoes in a large pot with enough cold salted water to cover. Bring to a boil, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
2. Cook bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.
3. In a large bowl, whisk together mayonnaise, sour cream, vinegar, 1/2 tsp. salt and 1/2 tsp. pepper. Add potatoes and celery and toss to coat. Fold in parsley, tarragon and bacon before serving.

red new potatoes, salt, bacon, mayonnaise, sour cream, white wine vinegar, celery, parsley, tarragon

Taken from www.myrecipes.com/recipe/creamy-potato-salad-bacon (may not work)