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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 (green onions, white part and 2-inches green), thinly sliced 3 Tbsp. chopped fresh dill 2 Tbsp. chopped fresh parsley 1 Tbsp. caraway seed 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 3/4 c. sour cream 3/4 c. Hellmann's mayonnaise Heat a medium-size saucepan of water to boiling. Add the potatoes and cook just until tender, 20 to 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. Makes 8 portions. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |