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.