Recipe - Potato Salad With Egg Dill Pickle And Tarragon

1 One fourth pound Small new potatoes; (1 to 2
inches in
; diameter)
1 Hardcooked large egg;
peeled and chopped
3 tablespoon Mayonnaise
3 tablespoon Sour cream
One fourth cup Finely chopped dill pickle
1 tablespoon Finely chopped shallot
2 tablespoon Dijon mustard
1 tablespoon Finely chopped fresh
tarragon leaves or 1
; teaspoon dried tarragon or
to taste

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