Caraway Potato Salad
|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|
Scrub potatoes but do not peel; place in a 4 quart pan with boiling salted water to cover.
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.