Tarragon Potato Salad
3 Idaho Potatoes
½ C Celery, Brunoise Cut
½ C Carrot, Brunoise Cut
¼ C Shallot, Minced
2 T Tarragon, Finely Chopped
1 Hardboiled Egg, Grated
2 T Mayonnaise
1 T Sour Cream
Salt and Black Pepper to taste
Cook the potatoes at 450 for 40 minutes and allow to cool completely.
Remove the skin from the potatoes and small dice them. Add the remaining ingredients and mix until incorporated.