Spring Potato Salad

Ingredients

• 1.5 pounds small multicolor potatoes

• 1/4 cup sour cream

• 1/4 cup mayonnaise

• 1 TBS dijon mustard

• 1 tsp red wine vinegar

• splash fresh lemon juice

• 1/2 tsp orange caraway bitters

• 1 large bunch each; dill, parsley,

  chives finely chopped

• 1/2 tsp caraway seeds

• 1 tsp kosher salt

• 1 tsp ground black pepper

• 2 celery stalks, chopped

• (optional: 1/2 small shallot finely

  chopped, bacon or hard-boiled

  egg)

Instructions

1. Slice potatoes in quarters and boil in generously salted water until soft (about 10-15 minutes)

2. Meanwhile, stir together sour cream, mayo, mustard, vinegar, lemon juice and bitters until smooth

3. Add all herbs, salt & pepper & chopped celery (onion, bacon, egg if using) to sour cream mixture, then refrigerate

4. Once potatoes are soft, drain in sink and rinse with cold water, let cool completely to room temp (about 30 minutes or so) then add to sour cream mixture

5. Refrigerate overnight then garnish with fresh parsley and a sprinkling of paprika before serving