potato-salad-with-egg-dill-pickle-and-tarragon-12701.json

{
    "directions": [
        "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 1/2-inch dice and gently toss with egg mixture. Serve potato salad chilled or at room temperature."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Egg",
        "Potato",
        "Side",
        "Fourth of July",
        "Picnic",
        "Mayonnaise",
        "Tarragon",
        "Potluck",
        "Sour Cream",
        "Gourmet",
        "Sugar Conscious",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Potato Salad with Egg, Dill Pickle, and Tarragon",
    "url": "http://www.epicurious.com/recipes/food/views/potato-salad-with-egg-dill-pickle-and-tarragon-12701"
}