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Pasta/Potato: Potato Salad with Egg, Dill & Tarragon

Source of Recipe

Gourmet Magazine


List of Ingredients

1 1/4 pounds small new potatoes (1-2" diameter)
1 hard cooked egg, peel and chop
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
(1 tsp dried)


Recipe

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