Patriotic Potato Salad - cooking recipe

Ingredients

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.)

Preparation

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