Patriotic Potato Salad

• 14 small red potatoes, scrubbed clean and halved
• 6 hard-boiled eggs, peeled and halved
• 1 medium carrot, peeled and grated
• 2 green onions, sliced (white part and 2 inches green)
• 3 tablespoons chopped fresh dill or 1/2 teaspoon dried dill
• 2 tablespoons chopped fresh parsley or 1/2 teaspoon dried parsley
• 1 tablespoon caraway seed
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 cup sour cream (lowfat's fine)
• 3/4 cup mayonnaise (Please not Miracle Whip, unless you really have to.)

1. Boil potatoes until tender; drain, and cool.
2. Combine eggs, potatoes, carrot, and green onions in a large bowl.
3. Add dill, parsley, caraway, salt, and pepper; gently toss to combine.
4. Mix sour cream and mayonnaise and gently fold into the potato mixture.
5. Refrigerate salad at least four hours before serving to allow flavors to blend.

red potatoes, eggs, carrot, green onions, fresh dill, parsley, caraway seed, salt, fresh ground black pepper, sour cream, mayonnaise

Taken from www.food.com/recipe/patriotic-potato-salad-113164 (may not work)