| 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 |