Potato Salad With Egg, Dill Pickle, And Tarragon

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Small new potatoes (1" to 2" dia)
1 lb	454g / 16oz	Hard-cooked egg - peeled, chopped (large)
3 tablespoons	45ml	Mayonnaise
3 tablespoons	45ml	Sour cream
1/4 cup	36g / 1.3oz	Finely-chopped dill pickle
1 tablespoon	15ml	Finely-chopped shallot
2 tablespoons	30ml	Dijon mustard
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

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9355) - from the TV FOOD - NETWORK

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