Potato salad with egg, dill pickle, and tarragon

1 servings

Ingredients

Quantity Ingredient
1¼ pounds Small new potatoes; (1 to 2 inches in
; diameter)
1 Hard-cooked large egg; peeled and chopped
3 tablespoons Mayonnaise
3 tablespoons Sour cream
¼ cup Finely chopped dill pickle
1 tablespoon Finely chopped shallot
2 tablespoons Dijon mustard
1 tablespoon Finely chopped fresh tarragon leaves or 1
; teaspoon dried tarragon or to taste

Directions

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.

Yield: 2 servings

Converted by MC_Buster.

Per serving: 411 Calories (kcal); 45g Total Fat; (93% calories from fat); 3g Protein; 4g Carbohydrate; 34mg Cholesterol; 633mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9355 Converted by MM_Buster v2.0n.

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