Cooking Index - Cooking Recipes & IdeasPotato Salad With Egg, Dill Pickle, And Tarragon Recipe - Cooking Index

Potato Salad With Egg, Dill Pickle, And Tarragon

Courses: Salads
Serves: 2 people

Recipe Ingredients

1 1/4 lbs 567g / 20ozSmall new potatoes (1" to 2" dia)
1 lb 454g / 16ozHard-cooked egg - peeled, chopped (large)
3 tablespoons 45mlMayonnaise
3 tablespoons 45mlSour cream
1/4 cup 36g / 1.3ozFinely-chopped dill pickle
1 tablespoon 15mlFinely-chopped shallot
2 tablespoons 30mlDijon mustard
1 tablespoon 15mlFinely-chopped fresh tarragon leaves
  (or 1 tspn dried tarragon) - or to taste
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9355) - from the TV FOOD - NETWORK

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