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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I love dill and I love pickles. Another winner from the Enchanted Broccoli Forest by Mollie Katzen. This is a great salad (sorry vegetarians) that we serve with hot bratwurst or sausage with many mustards and dark pumpernickle bread. Ingredients:
6 medium sized potatoes |
1 cup of thinly sliced onions |
1 large carrot, scraped and cut in thin rounds |
1/2 cup of mild vegetable oil |
2 tsp of whole caraway seeds |
1 cup of green peas |
3 large whole dill pickles, chopped |
3/4 to one cup of dill pickle juice (straight from the jar) |
1 1/2 tsp of salt |
lots of fresh black pepper, lots is an understatement |
cayenne pepper to taste |
3 tablespoons of cider vinegar |
Directions:
1. Scrub the potatoes and cut in potato-salad sized chunks.
2. Place the potato chunks in pot and cover with cold water and bring to a boil.
3. Cook until tender, but don't overcook.
4. Drain well.
5. In a large skillet, cook the onions and carrots in the oil with the caraway seeds over medium heat about 5-7 minutes.
6. You want the onions soft but not brown.
7. Add the peas and barely cook.
8. Add all this mixture to the potatoes.
9. Add the remaining ingredients and mix well.
10. Cover tightly and refrigerate until very cold.
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