Whole Grain Potato Salad



  • 20 baby red skin potatoes
  • 20 baby Yukon potatoes
  • 3 tablespoons salt
  • 1 1/2 tablespoons caraway
  • 2 cups sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 1/2 cup whole grain Dijon
  • 1/2 cup chopped chives
  • Salt and black pepper to taste


  1. Wash potatoes and place in a large pot, cover with water, and add 3 tablespoons salt. Cover pot and bring to a simmer. Cook until potatoes are tender. Check with a knife or toothpick, by inserting; if there is no resistance, the potatoes are done. Always check the largest potato as it takes the longest to cook.
  2. Allow potatoes to cool and cut into quarters.
  3. Toast caraway seeds for 5 minutes in a small pan over medium heat, and put into a large mixing bowl. Add sour cream, mayonnaise, vinegar, whole grain Dijon, and chives, and whisk to combine. Add potatoes and mix well to coat evenly. Season with salt and pepper.