Potato Salad with Egg, Dill Pickle, And Tarragon

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2 tb Dijon mustard
; teaspoon dried tarragon or
1 1/4 lb Small new potatoes; (1 to 2
1 tb Finely chopped shallot
; diameter)
3 tb Mayonnaise
3 tb Sour cream
1 tb Finely chopped fresh
1 Hard-cooked large egg;
1/4 c Finely chopped dill pickle

Original recipe makes 1 servings



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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