Serves 4 to 6
This delicious potato salad is about as far away from the traditional American version as you can get.
About 3 pounds of potatoes, boiled, peeled, cooled and cut into a bit smaller than bite size pieces
1 sweet purple onion, diced
About 2 cups of diced pickled beets, well drained
1 cup finely chopped celery
1/4 cup finely chopped fresh dill weed
Sour cream
1/2 teaspoon caraway seed, or to taste
Salt and fresh, coarse ground black pepper to taste
4 hardboiled eggs, chopped
Combine potatoes, onion, beets, celery and dill weed and toss gently to mix well. Add enough sour cream to moisten to your taste. Sprinkle with the caraway seeds, salt and pepper and toss gently to make sure that all ingredients are evenly coated. Scatter on the hard boiled eggs and toss gently, being careful not to turn the eggs to mush. Garnish with sprigs of fresh dill weed and serve chilled. This is excellent served with black Russian bread. |
