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
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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.
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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.
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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.