Potato Salad with Egg, Dill Pickle, and Tarragon
By jbrockel
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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
Details
Adapted from epicurious.com
Preparation
Step 1
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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