Transform your egg and potato salad recipes once and for all. Forget the gloopy store-bought stuff and whip up this fresher, herbaceous alternative. Shop at farmers markets for the herbs to save yourself some cash, or snip a bit from your neighbor’s garden.
We hard boiled 10 eggs and grated them with a simple cheese grater for a lighter texture (beats mashing them with a fork), tossed them with salt and pepper and folded in this dressing. Serve on toast, with crackers or atop a bed of Bibb or butter lettuce.
1TbspFinely chopped tarragon
2tspFinely chopped chives
2tspFinely chopped parsley
1/4cupFull fat yogurt
2tspFinely minced shallots
1/4tspWhite wine vinegar
Combine all ingredients together and mix. Add salt and pepper, to taste. Keep refrigerated for up to 3 days.
Good for egg and potato salads and eating out of the jar