Categories: Sides

Ingredients

• 2 lbs. fingerling potatoes, halved
• Kosher salt
• 1/2 cup mayo
• 1/2 cup sour cream
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh chives
• 1/4 cup chopped fresh tarragon
• 1 garlic clove, minced
• 1 tbsp capers
• Juice of 1 lemon
• Black pepper
• 3 hard-boiled eggs, peeled and chopped
• 6 slices bacon, chopped and cooked
• 4 scallions, thinly sliced
• 2 stalks celery, sliced

Directions

1. Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 12 minutes. Drain and let cool.

2. Combine the mayo, sour cream, parsley, chives and tarragon in a blender. Add the garlic, capers, lemon juice, 1/2 tsp salt and black pepper; puree until smooth.

3. Combine the potatoes, hard-boiled eggs, bacon, scallions and celery in a large bowl. Add about 1 cup of the dressing and toss to coat; season with salt and pepper.

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