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Potato Salad With Egg, Dill Pickle, And Tarragon

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 1/4 lbs 567g / 20oz Small new potatoes (1" to 2" dia)

    2. 1 lb 454g / 16oz Hard-cooked egg - peeled, chopped (large)

    3. 3 tablespoons 45ml Mayonnaise

    4. 3 tablespoons 45ml Sour cream

    5. 1/4 cup 36g / 1 1/3oz Finely-chopped dill pickle

    6. 1 tablespoon 15ml Finely-chopped shallot

    7. 2 tablespoons 30ml Dijon mustard

    8. 1 tablespoon 15ml Finely-chopped fresh tarragon leaves (or 1 tspn dried tarragon) - or to taste Salt - to taste Freshly-ground black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions In a large saucepan combine potatoes with enough water to cover by 1 inch and simmer until just tender, about 15 to 20 minutes. Drain potatoes and cool until they can be handled. While potatoes are cooling, in a bowl combine remaining ingredients with salt and pepper to taste. Cut potatoes into quarters and gently toss with egg mixture. Serve potato salad chilled or at room temperature. This recipe yields 2 servings.

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