Patriotic Potato Salad

Submitted by rochsann

"From "The Silver Palate Good Times Cookbook", this potato salad has been declared the absolute favorite of many guests I have served it to; it's one of my favorites too. Preparation time does not include time needed to chill salad."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 8

ingredients

• 14 small red potatoes, scrubbed clean and halved
• 6 hard-boiled eggs, peeled and halved
• 1 medium carrot, peeled and grated
• 2 green onions, sliced (white part and 2 inches green)
• 3 tablespoons chopped fresh dill or 1/2 teaspoon dried dill
• 2 tablespoons chopped fresh parsley or 1/2 teaspoon dried parsley
• 1 tablespoon caraway seed
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 3⁄4 cup sour cream (lowfat's fine)
• 3⁄4 cup mayonnaise (Please not Miracle Whip, unless you really have to.)

directions

1. Boil potatoes until tender; drain, and cool.
2. Combine eggs, potatoes, carrot, and green onions in a large bowl.
3. Add dill, parsley, caraway, salt, and pepper; gently toss to combine.
4. Mix sour cream and mayonnaise and gently fold into the potato mixture.
5. Refrigerate salad at least four hours before serving to allow flavors to blend.

Reviews

[Robert T.]

Complete hit, had food bloggers raving! Making it again today for another party.

 

[Roxygirl in Colorado]

This is such a fabulous potato salad. I've made it several times over the years. I love the flavor combination of the grated carrot, fresh dill, and caraway seed. I use the red potatoes as recommended, since they hold their texture nicely. I'm so glad you posted the recipe, Rochsann! Roxygirl in Colo.