Potato Salad with Dill, Anise,and Caraway

I have many recipes for potato salad – standard with sweet relish and onions, curried, German style with vinegar, with Bay and Cajun spices to name just a few.  One of my favorites is with dill, anise, caraway, and horseradish.  It has earth tones from the seeds, a nice bit from the horseradish, and a creamy texture with the mayo and sour cream, and a note of sweetness from the honey.

Potato Salad with Dill, Anise, and Caraway

* 4 medium Yukon Gold potatoes, quartered

* 3 Tbsp. mayo

* 2 Tbsp. plain yoghurt

* 2 tsp. Maille (or other brand hot French mustard)

* 2 Tbsp. fresh horseradish (comes in a jar in the cooler section near the milk in most supermarkets)

* 2 tsps. each of anise and caraway seeds, pounded well in a mortar

* 1 Tbsp. dried dill weed

* 2 tsp. honey

* 3-4 grindings black pepper

- Boil the potatoes until done – firm to the fork but not hard

- Drain and cool (rinse 3-4 times with cold water)

- Cut into smaller (halve the quarters, approx.) pieces and set aside

- Mix the mayo, yoghurt, horseradish, spices, and honey in a large serving bowl with a whisk until the sauce is a creamy texture

- Add the potatoes, mix well so all is coated with the sauce, and refrigerate – longer is better so that the spices can combine well with the sauce; but the dish is still good if served immediately.

- Add a few grindings of black pepper and serve