Potato Salad with Egg, Dill Pickle, and Tarragon

1. 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.

2. 2

   Drain potatoes and cool until they can be handled.

3. 3

   While potatoes are cooling, in a bowl combine remaining ingredients with salt and pepper to taste.

4. 4

   Cut potatoes into 1/2-inch dice and gently toss with egg mixture.

5. 5

   Serve potato salad chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.