This classic potato salad gets extra zip from the addition of tarragon and lime, and is the perfect summer salad.
Fill a 4-quart stockpot half full with water, add the potatoes and 2 tablespoons of the salt, cover, and bring to a boil over high heat. Cook until just fork-tender but cooked through, 6 to 7 minutes.
While the potatoes cook, mix the mayonnaise, sour cream, scallions, parsley, tarragon, anchovies (if desired), vinegar, lime juice, remaining 1 teaspoon salt, and the black pepper together in a large bowl.
Drain the potatoes well and add them to the bowl; toss with the dressing. Season to taste with salt and black pepper. Let stand for 15 minutes at room temperature (as the salad loses its heat, it will absorb the dressing). Taste again for salt. Serve at room temperature, or cover and refrigerate for up to 2 days before serving. Serves 4-6.