Reprinted with permission from the publisher, Oxmoor House, from All Fired Up by Troy Black and Southern Living. Copyright 2013.
|4 lb. Yukon gold potatoes||1/2 cup sour cream|
|1/2 cup diced celery||3 tablespoons chopped fresh tarragon|
|1/2 cup chopped fresh flat-leaf parsley||2 garlic cloves, pressed|
|1/3 cup finely chopped green onions||1 tablespoon Dijon mustard|
|3 hard-cooked eggs, peeled and grated||1 teaspoon salt|
|1 cup mayonnaise||3/4 teaspoon freshly ground pepper|
Cook potatoes in boiling water to cover 30 to 40 minutes or until tender; drain and cool 15 minutes. Peel potatoes; cut into 1-inch cubes.
Stir together potatoes, celery, parsley, green onions, and eggs in a large bowl.
Stir together mayonnaise and next 6 ingredients; stir into potato mixture. Serve immediately, or cover and chill up to 12 hours
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