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 under cold water to cool. Cut into
quarters.
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.
Originally Submitted
7/16/2017
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