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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The perfect summer side dish. You can use those herbs you have growing in your garden. Ingredients:
4 pounds yukon gold potatoes |
1/2 cup diced celery |
1/2 cup chopped fresh flat-leaf parsley |
1/3 cup finely chopped green onions |
3 hard-cooked eggs, peeled and grated |
1 cup mayonnaise |
1/2 cup sour cream |
3 tablespoons chopped fresh tarragon |
2 garlic cloves, pressed |
1 tablespoon dijon mustard |
1 teaspoon salt |
3/4 teaspoon freshly ground pepper |
Directions:
1. Cook potatoes in boiling water to cover 30 to 40 minutes or until tender; drain and cool 15 minutes. Peel potatoes, and cut into 1-inch cubes.
2. Stir together potatoes, celery, and next 3 ingredients in a large bowl.
3. Stir together mayonnaise and next 6 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill up to 12 hours.
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