| 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