Patriotic potato salad from The Silver Palate Good Times Cookbook (page 169) by Julee Rosso and Sheila Lukins and Sarah Leah Chase

  • scallions
  • caraway seeds
  • carrots
  • sour cream
  • dill
  • mayonnaise
  • parsley
  • hard-cooked eggs
  • red new potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Advance prep: Salad should be refrigerated for four hours before serving.

  • mharriman on October 15, 2017

    My favorite potato salad. Ingredients are easy to find in the grocery store and it’s easy to make. My daughter doesn’t like dill, so I eliminate that when she’s over for dinner. I always reduce the amount of sour cream and mayo called for because the salad’s too soupy if I don’t. Adding chopped celery adds a nice crunch. Pairs well with bbq chicken or beef.

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