Chicken Potato Salad - cooking recipe

Ingredients

2 lbs baby potatoes
1 1/2 cups shredded cooked chicken
4 sticks celery, trimmed and thinly sliced
1/2 cup chopped pecans, toasted
1/4 cup chopped fresh tarragon leaves
1/3 cup mayonnaise
1/2 cup light sour cream
2 tbsp lemon juice

Preparation

Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Boil for 10-12 mins or until tender. Drain; refresh under cold water. Drain; cool.
Cut potatoes into quarters and place in a large bowl. Add chicken, celery, pecan and tarragon. Toss to combine. Season.
Whisk mayonnaise, sour cream and lemon juice in a small bowl. Add to potato mixture. Toss to combine. Serve.