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Dilled Potato Salad with Caraway Seeds

July 10, 2012


I love the combination of dill & caraway seeds. Both are pretty strong flavors, though, so a little goes a long way.

You’ll Need:

10 medium whole unpeeled red skinned potatoes, boiled until tender, about 20 minutes or so

1/2 small red onion, finely diced

1 stalk celery, finely diced

2 hard boiled eggs, roughly chopped

2 tbs Apple cider vinegar

1 tsp Salt

1 tsp Pepper

3/4 cup Mayo

1 – 2 tbs Dill

2 tbs minced chives

1/2 tsp caraway seed

1 large bowl

1 small bowl

Saran wrap


1. Roughly chop the boiled potatoes while still hot & place them in the large bowl.

2. Sprinkle them with the apple cider vinegar, salt, pepper, chives & dill. Then gently toss.

3. While the potatoes are cooling, combine the celery, red onion, caraway seeds, & hard boiled eggs in the small bowl.

4. When the potatoes are almost cool, add the contents of the small bowl & the mayo to them. Gently toss to combine.

5. Cover with Saran wrap & refrigerate for a few hours, to allow flavors to meld.

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