Potato Salad with Egg, Dill Pickle, and Tarragon

Potato Salad with Egg, Dill Pickle, and Tarragon
Adapted from epicurious.com
Potato Salad with Egg, Dill Pickle, and Tarragon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from epicurious.com

Ingredients

  • 1 1/4

    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

  • 1/4

    cup finely chopped dill pickle

  • 1

    tablespoon finely chopped shallot

  • 2

    tablespoons Dijon mustard

  • 2

    teaspoons finely chopped fresh tarragon leaves or 1/2 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 1/2-inch dice and gently toss with egg mixture. Serve potato salad chilled or at room temperature.

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