Ingredients:
14 small red potatoes, scrubbed clean and halved
6 hard-boiled eggs, peeled and halved
1 medium carrots, peeled and grated
2 green onions, sliced ( white part and 2 inches green)
3 tablespoons chopped fresh dill or 1/2 teaspoon dried dill
2 tablespoons chopped fresh parsley or 1/2 teaspoon dried parsley
1 tablespoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup sour cream ( lowfat’s fine)
3/4 cup mayonnaise ( Please not Miracle Whip, unless you really have to.)
Directions:
Boil potatoes until tender; drain, and cool.
Combine eggs, potatoes, carrot, and green onions in a large bowl.
Add dill, parsley, caraway, salt, and pepper; gently toss to combine.
Mix sour cream and mayonnaise and gently fold into the potato mixture.
Refrigerate salad at least four hours before serving to allow flavors to blend.
Servings: 8
Time preparation: 30 min.
Time total: 60 min.