Ingredients: |
Ingredients: Dill Pickle Potatoes
6 medium sized potatoes
1 cup thinly sliced onions
1 large carrot, sliced into thin rounds
½ cup vegetable oil
2 tsp whole caraway seeds
1 cup raw peas, fresh or frozen
3 large whole dill pickles, chopped
¾ - 1 cup dill pickle juice, from the jar
1 ½ tsp salt
lots of fresh black pepper
cayenne pepper, to taste
3 tbl apple cider vinegar
Dill Pickle Potatoes
6 medium sized potatoes
1 cup thinly sliced onions
1 large carrot, sliced into thin rounds
½ cup vegetable oil
2 tsp whole caraway seeds
1 cup raw peas, fresh or frozen
3 large whole dill pickles, chopped
¾ - 1 cup dill pickle juice, from the jar
1 ½ tsp salt
lots of fresh black pepper
cayenne pepper, to taste
3 tbl apple cider vinegar
|
Directions: |
Directions:
Scrub the potatoes and chop them into salad sized chunks 1 inch cubes.
Place potato chunks in a large pot, cover them with water and bring it to a boil. Cook until the potatoes are tender, but do not over cook. Drain and rinse in a colander under cold water. Transfer to a large bowl.
In a large skillet, cook the onions and carrots in oil with caraway seeds over medium heat for 5-8 minutes, at which point the onions should be soft. Add the raw peas and keep cooking another 5 minutes or until the peas are barely
cooked through. Add this sauté to the potatoes in the bowl.
Add the remaining ingredients and mix well. Cover tightly and refrigerate until very cold; several hours.
6 servings.
|
This recipe for Dill Pickle Potato Salad is from