Potato-parsnip salad with aquavit dressing

1 servings

Ingredients

Quantity Ingredient
¾ cup Mayonnaise
7 tablespoons Aquavit
3 tablespoons White wine vinegar
½ medium Red onion; thinly sliced
1½ teaspoon Caraway seeds
1½ pounds Baby red potatoes; (about 18), halved
1 pounds Medium parsnips; peeled, cut into
; 1/4-inch-thick
; slices

Directions

Whisk mayonnaise, 3 tablespoons aquavit and vinegar to blend in medium bowl. Season to taste with salt and pepper. Transfer ¼ cup dressing to small bowl and reserve. Add onion and caraway to dressing in medium bowl.

Mix well and let stand 30 minutes.

Steam potatoes over boiling water until tender, about 15 minutes. Transfer to large bowl. Gently mix in 2 tablespoons aquavit. Steam parsnips until just tender, 4 to 5 minutes. Place atop potatoes in bowl. Sprinkle with remaining 2 tablespoons aquavit. let cool 15 minutes. Pour onion-dressing mixture over and stir gently. Moisten with reserved dressing if desired.

Season generously with salt and pepper. Serve slightly warm or at room temperature.

Serves 4 to 6.

Bon Appetit August 1992

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