Wednesday, April 23, 2008
What's Cooking Wednesday!!! - Caraway Seed and Potato Salad
Caraway Seed and Potato Salad
1&1/2 lbs new potatoes, scrubbed
1 tbsp caraway seeds, gently crushed
3 tbsp fresh parsley, chopped
3 tbsp garlic infused olive oil
Cook potatoes in salted boiling water until tender (about ten minutes).
Drain thoroughly and transfer to a large bowl.
Stir in the oil, caraway seeds and some salt and pepper into the steaming hot potatoes.
Set aside to cool.
When the potatoes are almost cold, stir in the parsley.
Serve and Enjoy!
**** Note - I have made this recipe a few times to accompany dishes for guests. I recommend buying a small amount of caraway seeds from the bulk section. I bought a spice container full and haven't had too much other use for it.
This recipe can be served warm but is best served cold as the it gives the potatoes time to absorb the flavours of the oil and caraway seeds.