15-20 sm. new potatoes, scrubbed clean
4 hard cooked eggs, peeled and chopped
1 med. carrot, peeled and grated
2 med. scallions (white part + 2 inches of green), finely sliced
3 tbsp. chopped fresh dill
2 tbsp. chopped fresh parsley
1 tbsp. caraway seeds
1/2 tsp. salt
1/2 tsp. freshly ground pepper
3/4 c. sour cream
3/4 c. mayonnaise

Add potatoes to pot of boiling water. Cook until tender 20-25 minutes. Drain; cool and cut into bite-size pieces. Combine potatoes and eggs in large bowl.

Combine all other ingredients. Gently fold dressing into potatoes and eggs. Refrigerate several hours to blend flavors before serving. Yield: 6-8 portions.