Potato Salad, Two Ways - no mayo

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Potato Salad, Two Ways

1 kg. potatoes, diced and cooked until tender but not mushy

4 chopped scallions

1 /4 cup chopped parsley

1 cup finely chopped or coarsely grated carrot

or

1 1 /2 cups lightly steamed green beans cut into 2 inch lengths

Dressing

2 Tbl olive oil

2-3 Tbl vinegar

2 tsp lightly crushed caraway seeds, if using the carrots

or

1 clove finely minced garlic, if using green beans.

salt and pepper, to taste

 

1. While the potatoes are cooking, whisk the dressing ingredients

together.

2. As soon as the potatoes are cooked, drain them and let them cool a

little.

3. Remix the dressing and pour over the still hot potatoes. Stir

carefully so the potatoes don't get mashed.

4. Cool and serve.