Creamy Potato Salad

By á-2240

Ingredients

• 3 ib. small new potatoes (about 24)
• kosher salt and pepper
• 1/2 cup low-fat sour cream
• 1/4 cup mayonnaise
• 3 Tbsp white wine vinegar
• 4 stalks celery, thinly sliced
• 1 bunch radishes (about 6), thinly sliced
• 3/4 cup fresh flat-leaf parsley, roughly chopped
• 1/4 cup fresh tarragon, chopped (optional)

Preparation

Step 1

1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run cold water to cool. Cut into quarters.
2. Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise, vinegar, and 1/2 tsp each salt and pepper. Add the potatoes, celery and radishes and toss to coat. Fold in the parsley and tarragon, if using.