| 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 |
tb |
Mayonnaise |
| 3 |
tb |
Sour cream |
| 1/4 |
c |
Finely chopped dill pickle |
| 1 |
tb |
Finely chopped shallot |
| 2 |
tb |
Dijon mustard |
| 1 |
tb |
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:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””