Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1 1/4 pounds small new potatoes (1 to 2 inches in diameter)

　　1 hard-cooked large egg, peeled and chopped

　　3 tablespoons mayonnaise

　　3 tablespoons sour cream

　　1/4 cup finely chopped dill pickle

　　1 tablespoon finely chopped shallot

　　2 tablespoons Dijon mustard

　　2 teaspoons finely chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon or to taste

　　

Step 1

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.

　　

Step 2

While potatoes are cooling, in a bowl combine remaining ingredients with salt and pepper to taste. Cut potatoes into 1/2-inch dice and gently toss with egg mixture. Serve potato salad chilled or at room temperature.