Beet and Potato Salad With Caviar

• 13 cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt
• 1 teaspoon caraway seeds
• 1 1/2 cups diced boiled yellow or red potatoes, chilled
• 1 1/2 cups diced cooked or canned red beets, chilled
• 1/2 cup chopped sweet onion
• 1/2 cup (loosely packed) chopped Italian parsley
• 1 1/2 cups sour cream
• 6 ounces red salmon caviar

1. In a small mixing bowl combine the olive oil, vinegar, pepper, salt and caraway seeds.
2. Set aside.
3. In a medium bowl combine the chilled diced potatoes, chilled diced beets, onion, celery and parsley.
4. Add the olive oil mixture, and mix gently but thoroughly.
5. Divide the salad among six serving plates or bowls.
6. Top each with 2 tablespoons of sour cream and 1 heaping tablespoon of caviar.
7. Serve immediately.

extravirgin olive oil, redwine vinegar, ground black pepper, salt, caraway seeds, potatoes, red beets, sweet onion, italian parsley, sour cream, red salmon

Taken from cooking.nytimes.com/recipes/1344 (may not work)