Patriotic Potato Salad Recipe

14 small new red potatoes, scrubbed clean
6 hard-cooked eggs, peeled and halved
1 medium-size carrot, peeled and grated
2 medium-size scallions, thinly sliced
3 Tbsp. chopped fresh dill
2 Tbsp. chopped fresh parsley
1 Tbsp. caraway seeds
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3/4 cup sour cream (I used Daisy Light sour cream)
3/4 cup Hellmann's mayonnase (I used low-fat Hellmann's

Heat a medium-size saucepan of water to boiling. Add the potatoes and cook just until tender, 20-25 minutes. Drain, cool, and cut in half. Combine the eggs, potatoes, carrot, and scallions in a large bowl. Add the dill, parsley, caraway, salt and pepper and gently toss to combine. Mix the sour cream and mayonnaise and gently fold into the potato mixture. Refrigerate the salad several hours before serving to allow flavors to blend.