Potato Salad, Silver Palate Recipe
Patriotic Potato Salad
This
recipe is from The Silver Palate Good Times Cookbook published in 1984. We like
this recipe for potato salad with the addition of fresh dill, scallions, carrots
and parsley.
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 (if using
green onions use white part and 2 inches of the green) thinly sliced
3 tablespoons
chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon caraway
seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4
cup sour cream
3/4 cup Hellmann's Mayonnaise
Heat
a medium saucepan and bring it to a boil. Cook the potatoes 20-25 minutes until
tender. Drain, cool and cut in half.
Combine the eggs, potatoes, carrot
and scallions in a large bowl. Add the dill, parsley, caraway seeds, salt and
pepper. Toss gently to combine.
Mix the sour cream and mayonnaise and
gently fold into potato mixture.
Refrigerate for several
hours or overnight before serving.
Cooking tip: When my friend makes this potato salad she adds the seasonings
into the sour cream and mayonnaise. She says it takes less tossing so
she is less apt to break up the potatoes and she says it distributes the
flavors better throughout the salad.
Click
here to print this recipe
Cook's Illustrated recommendation for the perfect potato
for potato salad
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