Dilled Confetti Potato Salad
Source of Recipe
Julia Dream
Recipe Introduction
I found this recipe on one of the newsgroups about 6 months ago. It has become a favorite way of preparing potato salad for me. Love that dill flavor! Thanks, Julia for sharing this recipe with us out there in cyberspace.
* Exported from MasterCook *
Dilled Confetti Potato Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 hard-boiled eggs -- peeled and halved
14 small new red potatoes -- washed well
2 scallions -- thinly sliced
-- white part and 2
-- inches of green
1 carrot -- peeled and grated
4 tablespoons chopped fresh dill -- more if desired
3 tablespoons chopped fresh parsley
1 tablespoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon black pepper -- freshly ground
3/4 cup sour cream
3/4 cup Hellman's mayonnaise
In a large saucepan, boil enough water to cover potatoes. Place potatoes in boiling water and cook until tender, 15-20 minutes. Drain well. When they have cooled completely, cut them in half. Put potatoes, eggs, scallions and carrot in a large bowl. Add in the parsley, dill, caraway, salt, and pepper and toss with an easy hand to combine.
In a small bowl, mix together the mayonnaise and sour cream. Again with a gentle hand, fold this into the potato mixture. Refrigerate for at least 4 hours before serving to allow the flavors to marry.
Source:
"Julia Dream (pinkwind@ev1.net)"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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