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Easy Kid-Friendly Recipes

These meals should please even the pickiest palates.

(page 2 of 6)

Potato Salad With Caraway

2 pounds red potatoes
1/4 teaspoon caraway seeds
1/2 cup celery, thinly sliced
1/4 cup green onions, thinly sliced
1/4 cup dill pickle, finely chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard

Cut the potatoes into cubes, and bring them to a boil in a large pot of salted water. Cook until tender, about 10 minutes. While the potatoes are boiling, toast the caraway seeds in a small frying pan, stirring and tossing them until fragrant, about 4 or 5 minutes on medium heat. Combine the caraway seeds with the remaining ingredients in a large bowl, and when the potatoes are done, add them, and toss gently to coat with the dressing. You can serve the salad warm, but it’s also good after an hour or so in the fridge.

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