PATRIOTIC POTATO SALAD

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From "The Silver Palate Good Times Cookbook", this potato salad has been declared the absolute favorite of many guests I have served it to; it's one of my favorites too. Preparation time does not include time needed to chill salad.

Provided by rochsann

Categories     Low Protein

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

14 small red potatoes, scrubbed clean and halved
6 hard-boiled eggs, peeled and halved
1 medium carrot, 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 seed
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.)

Steps:

  • 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.

Nutrition Facts : Calories 412.3, Fat 16.4, SaturatedFat 5.2, Cholesterol 174.2, Sodium 384.5, Carbohydrate 55.5, Fiber 5.8, Sugar 5.3, Protein 11.6

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