Creamy Potato Salad with Celery, Radishes & Herbs

From Woman's Day. I left out the radishes. I used fresh flat leaf parsley (I made this recipe so I could use up flat-leaf parsley), and dried tarragon. A nice change--very herby.

* 3 lb small new potatoes (about 24)
* Kosher salt and pepper
* 1/2 cup lowfat 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)

Recipe Preparation

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 under 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.