1. For large eggs, cover them with cold water, bring to boil, turn off heat, cover pot and let stand 8 to 9 minutes so that they’re barely done. Immerse in cold water until cool, then peel and chop them.

  2. Starting with the smaller amounts given and adding more of anything as you like, combine the mayo, yogurt, onion, capers, tarragon, mustard, salt and pepper. Gently fold in the potatoes, then the eggs (and trout, if using). Chill 2 or more hours to let flavors blend. Serve on a bed of lettuce or arugula.

Comments [0]

Potato salad with eggs and tarragon caper dressing on a bed of lettuce.