Potato Salad with Egg, Dill Pickle, and Tarragon

Total Time:
35 min
Prep:
35 min

Yield:
2 servings

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
  • 1 tablespoon finely chopped fresh tarragon leaves or 1 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 quarters and gently toss with egg mixture. Serve potato salad chilled or at room temperature.


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