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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Cklive19, Pdate 1 Servings

INGREDIENTS

1 1/4 lb Small new potatoes, 1 to 2
inches in
diameter
1 Hard-cooked large egg
peeled and chopped
3 T Mayonnaise
3 T Sour cream
1/4 c Finely chopped dill pickle
1 T Finely chopped shallot
2 T Dijon mustard
1 T Finely chopped fresh
tarragon leaves or 1
teaspoon dried tarragon
or
to taste

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.  Yield: 2 servings
Converted by MC_Buster.  Per serving: 411 Calories (kcal); 45g Total
Fat; (93% calories from  fat); 3g Protein; 4g Carbohydrate; 34mg
Cholesterol; 633mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 5  Fat; 0 Other Carbohydrates  Recipe by:
COOKING LIVE SHOW #CL9355  Converted by MM_Buster v2.0n.

A Message from our Provider:

“You can no more outgrow your need for God than you can outgrow your need for oxygen”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 364
Calories From Fat: 258
Total Fat: 29.2g
Cholesterol: 242.3mg
Sodium: 1102.5mg
Potassium: 231.7mg
Carbohydrates: 16.7g
Fiber: 1.2g
Sugar: 5.2g
Protein: 10.2g


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