Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
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
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.
Step 2
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.
