| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
- 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.)
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 210 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 84 mg |
| Sodium | 398 mg |
Reviews
Loved this potato salad! Used yellow potatoes since I had them on hand. Loved the bacon and the dressing combination! Will be listed as one of my favorites!