~ 1 lb small new potatoes
2 hard boiled eggs, diced
3 tbsp mayo
3 tbsp sour cream
1/4 cup finely chopped dill pickle
2 tbsp finely chopped shallot or red onion
2 tbsp dijon mustard
2 tbsp finely chopped fresh tarragon
boil potatoes until fork tender and cool; combine mayo through tarragon and mix in with potatoes; gently fold in diced eggs last. serve chilled or at room temperature.
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