Herbed Potato Salad with Bacon
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 210
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 84
- Sodium
- 398
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
3 large eggs
2 pounds assorted fingerling potatoes, halved lengthwise
Kosher salt
6 slices thick-cut bacon, chopped
4 scallions, thinly sliced
2 stalks celery, sliced
1 cup green goddess dressing (see directions)
Freshly ground pepper
Directions
- Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil, then reduce the heat to low and simmer 10 minutes. Drain the eggs and run under cold water until cool; peel, chop and set aside.
- Meanwhile, put the potatoes in a large pot and cover with cold water by about 1 inch; season generously with salt. Bring to a boil, then reduce the heat to medium and simmer until just tender, about 12 minutes. Drain and let cool 5 minutes.
- Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels.
- Combine the potatoes, hard-boiled eggs, bacon, scallions and celery in a large bowl. Add the dressing and toss to coat; season with salt and pepper.
Green Goddess Dressing
- Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth. (Makes 1 1/2 cups.)