Patriotic Potato Salad
PATRIOTIC POTATO SALAD
14 small new red potatoes, scrubbed clean
6 hard-cooked eggs, peeled and halved
1 medium-size carrot, peeled and grated
2 medium-size scallions, thinly sliced
3 Tbsp. chopped fresh dill
2 Tbsp. chopped fresh parsley
1 Tbsp. caraway seeds
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3/4 cup sour cream
3/4 cup Hellmann's mayonnaise
Directions:
Heat a medium-size saucepan of water to boiling. Add the potatoes and cook just until tender, 20-25 minutes. Drain, cool, and cut in half. Combine the eggs, potatoes, carrot, and scallions in a large bowl. Add the dill, parsley, caraway, salt and pepper and gently toss to combine. Mix the sour cream and mayonnaise and gently fold into the potato mixture. Refrigerate the salad several hours before serving to allow flavors to blend.
NOTES: You can peel and cut the potatoes smaller if you wish. I also cut the eggs up smaller. If you do not like caraway seeds, these can be left out, (but they really give a nice flavor). I have also added some finely chopped celery. The equal parts of sour cream and mayo are really nice. The sour cream cuts down the heaviness of the mayo and makes it creamy. Generally for the recipe above I use around 5 lbs of potatoes, For family picnics and gatherings, I have made up to 15lbs of potatoes. It is always a great hit. I think the dill and parsley do it.
This is a wonderful potato salad for any occasion, especially picnics! It is even better the next day. The authors of the cookbook explain the name came from the fact that the salad ...creates a confetti effect that anticipates a celebration. Enjoy!
