I see so many good recipes on my Facebook feed that I sometimes lose sight of the original intent of the "Nueva Receta" project - to make good use of my cookbooks. So I went old school with the bag of red-skinned potatoes I bought last week at the Fairhaven Farmer's Market and found a recipe on my cookbook shelf from Jane Brody's Good Food Gourmet. I followed the recipe almost as presented. I didn't have any carrots so I skipped that, and I left the sugar out of the dressing. It just seemed unnecessary. As the recipe indicates this was quick to make. The yogurt made it especially creamy and it had a lot more flavor than what one expects in a potato salad. The caraway seeds really seemed to be the key.
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