Prep 30 mins
Cook 10 mins
I love mustard and pepper, so if it is in a recipe I wan't to be able to taste it. I put this together one evening and was quite impressed with myself!
- 6 potatoes, washed
- 1⁄2 cup mayonnaise
- 1 (250 g) container sour cream
- 1 onion, finely chopped
- 2 teaspoons prepared mustard (any kind)
- 1 teaspoon white pepper
- 2 teaspoons dried tarragon (optional)
- 2 eggs, boiled and chopped
- Dice and steam or boil potatoes until just tender.
- Place in a bowl.
- add mayonaise and sour cream, mustard and pepper.
- add onions, eggs and tarragon.
- stir to combine.
*Made for Australia/NZ Swap #40* Dinner with friends for Mother's Day, had 2 LARGE russet potatoes left over. Prepared this according to recipe with whole grain mustard. I agree with Laualie41 that there was a lot of cream -- but the only thing we added was some salt at the table. I used green onions, sliced green and white, added at the end with the eggs. Will do again -- an easy recipe. Thanks for posting.
This was tasty potato salad that was very easy to make. I used 8 potatoes since a couple of mine were small, dijon mustard, and omitted the tarragon since I didnt have any on hand. Next time I would either add two or three more potatoes or cut down on the mayo and sour cream as there was a lot of it for our taste. I would also change my choice of mustard for a stronger bolder flavored one. DH enjoyed it and will make it again with a few adjustments. Made and reviewed for the Australian/NewZealand Recipe Swap #36.