Patriotic Potato Salad
Patriotic Potato Salad
14 small new red potatoes, scrubbed clean (or 3-5lbs)
6 hard cook eggs, peeled and quartered
1 medium carrot, peeled and grated
2 medium-size scallions, (white part and 2 inches green) thinly sliced
3 TBLSP chopped fresh dill
2 TBLSP chopped fresh parsley
1 TBLSP caraway seeds
½ tsp salt
½ tsp freshly ground pepper
¾ cup sour cream
¾ cup Hellmann’s mayonnaise
Cook potatoes until tender 20-25 min. Drain, cool, and cut to desired size.
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.
Hints:
You can peel or leave the skins on the potatoes.
If there is an ingredient that you do not like, you can leave it out. The potato salad will still come out delicious. However, the DILL and PARSLEY really make the potato salad. You can also add more or less mayo or sour cream
This salad is a great hit at all parties. I have become the official potato salad maker for friends and family. I usually make 10 lbs of this at a time. However, I do not double everything, especially the dill and parsley. But… you would need to add more carrot, caraway, and scallions. I mix the 10 lbs is a large stainless wok and just keep chopping the ingredients to coat the potatoes nicely. For around 10 lbs of potatoes you will need around 3 cups of mayo, and 3 cups of sour cream.
The above recipe is for around the 14 small potatoes or 3-5 lbs.
Enjoy!
PS: Let me know how you liked it!
Ray
