Potato Salad with Toasted Caraway Seeds
By Rita Held. No need for mayonnaise with this tangy Dijon-caraway dressing.
INGREDIENTS
- 2 tsp caraway seeds
- 2 lb small red potatoes
- 2 stalks celery, diced
- ⅓ cup chopped flat leaf parsley
- 2 tbsp diced red onion
- ¼ cup white wine vinegar (5% acidity)
- 3 tbsp extra virgin olive oil
- 1 tbsp Dijon-style mustard
- 1/2 tsp each salt and fresh ground pepper
DIRECTIONS
- Place caraway seeds in a small skillet. Toast over medium-high heat until they start to pop; remove from heat.
- Rinse potatoes. Place in a 6-quart pot. Cover with water and bring to a boil. Reduce heat to a gentle boil; cook 10 minutes, stirring occasionally for even cooking. Cook time depend on size of potatoes. Test with a sharp paring knife: potatoes are cooked sufficiently when knife pulls out rather easily. Drain and rinse potatoes in cold water several times. When potatoes are cool enough to handle, cut into halves or quarters depending on size. Place in a large bowl.
- Sprinkle potatoes with caraway seeds, celery, parsley and onion, folding in with a rubber spatula.
- Whisk together dressing ingredients until salt is dissolved; stir into potatoes.