Yield 4 servings
2 1/2 pounds red potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup scallions, chopped
1/2 cup flat-leaf parsley, chopped
2 tablespoons tarragon, finely chopped
1 tablespoon white wine or champagne vinegar
1 tablespoon fresh lime or lemon juice
salt, to taste
pepper, to taste
cooked and crumbled bacon
The potato salad can be made up to two days in advance. Store covered in the refrigerator until ready to eat.
Instead of roasting red potatoes with their skins on, you may also peel and boil the red potatoes. Place the potatoes in four-quart stockpot half-full with salted water. Cover and cook until just fork-tender, about 6-7 minutes. Drain well before tossing with the dressing.
For the dressing, feel free to substitute chives for the scallions. You can also add 1/2 teaspoon anchovy paste or 2 minced anchovy fillets to the dressing.
If you are interested in using the dressing for salad, place all of the ingredients in a blender or food processor and blend on high until smooth. With the motor running, drizzle in some olive oil until the dressing reaches the desired consistency.
Recipe by Love & Flour at https://www.loveandflour.com/green-goddess-potato-salad/