Potato Salad with Egg, Dill Pickle, and Tarragon

By á-46

Ingredients

• Recipe courtesy Gourmet Magazine
• 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
• 1 tablespoon finely chopped fresh tarragon leaves or 1 teaspoon dried tarragon or to taste

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 quarters and gently toss with egg mixture. Serve potato salad chilled or at room temperature.