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Caraway Potato Salad Recipe
|Thin skinned potatoes||5 Medium|
|Boiling salted water||1 Cup (16 tbs)|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Caraway seeds||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Green pepper||1 Small, seeded and cut into thin strips|
Serving size: Complete recipe
Calories 1730 Calories from Fat 973
% Daily Value*
Total Fat 110 g169.4%
Saturated Fat 15.3 g76.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2009.7 mg83.7%
Total Carbohydrates 185 g61.6%
Dietary Fiber 24.8 g99.3%
Sugars 15.8 g
Protein 21 g41.7%
Vitamin A 10.3% Vitamin C 464.5%
Calcium 19.6% Iron 52.4%
*Based on a 2000 Calorie diet
When water returns to a boil, cover, reduce heat, and cook just until tender.
Drain potatoes and let cool slightly.
Cut into 1/2 inch cubes; place in a large bowl.
In a jar, combine oil, lemon juice, caraway seeds, salt, cumin, and cayenne; blend well.
Pour dressing over potatoes and mix lightly.
Cover and let stand at room temperature until potatoes are cool.
Meanwhile, remove stem and root ends from onion; cut in half lengthwise and thinly slice each half lengthwise so that it falls into slivers.
Add onion and green pepper and mix lightly.
Serve at room temperature.