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Try this Potato Salad with Egg, Dill Pickle, And Tarragon recipe, or contribute your own. "Mayo" and "Pdate" are two of the tags cooks chose for Potato Salad with Egg, Dill Pickle, And Tarragon.
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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 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.
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