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0.0 – 0 reviews • Potato
| Level: |
Easy |
| Total: |
40 min |
| Active: |
25 min |
| Yield: |
6 to 8 servings |
Ingredients
- 2 pounds fingerling potatoes, halved
- Kosher salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 2 anchovy fillets
- 1 clove garlic, minced
- 1 tablespoon capers
- Juice of 1 lemon
- Freshly ground pepper
- 3 hard-boiled eggs, peeled and chopped
- 6 slices bacon, chopped and cooked
- 4 scallions, thinly sliced
- 2 stalks celery, sliced
Instructions
- 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.
- Combine the mayonnaise, sour cream, parsley, chives and tarragon in a blender. Add the anchovies, garlic, capers, lemon juice, ½ teaspoon salt and a few grinds of pepper; puree until smooth.
- 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.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
345 |
| Total Fat |
25 g |
| Saturated Fat |
7 g |
| Carbohydrates |
24 g |
| Dietary Fiber |
3 g |
| Sugar |
2 g |
| Protein |
8 g |
| Cholesterol |
84 mg |
| Sodium |
493 mg |
