Favorite of Jen at Pacific Crest Farm

By Ina Gartner

Ingredients

• 2 pounds of medium sized potatoes, roughly cubed

• 1 cup of thinly sliced onions

• 1 large carrot, scraped and cut in thin rounds

• 1/2 cup of vegetable oil

• 2 tsp whole caraway seeds

• 1 cup of peas (I use frozen when peas are out of season)

• 3 large whole dill pickles, chopped

• 3/4 to one cup of dill pickle juice 

• 1 1/2 tsp of salt

• lots of fresh black pepper

• cayenne pepper, to taste

      3 Tbsp of cider vinegar

Directions

Scrub the potatoes and cut in potato-salad sized chunks (1-inch cubes).  Place the potato chunks in kettle, cover with water, and bring it to a boil.  Cook until the potatoes are tender (don't overcook).  Drain, and rinse in a colander under cold water. Transfer to a large bowl.  In a large skillet, cook the onions and carrots in oil, with the caraway seeds, over medium heat for about 5-8 minutes (at which point the onions should be soft).  Add the peas, and keep cooking another 5 minutes - or until the peas are just barely cooked through. Add this saute to the potatoes.  Add the remaining ingredients and mix well. Cover tightly and refrigerate until very cold.

I find that making this a day in advance and chilling overnight greatly enhances the flavor of this recipe