Directions

1. Cook the potatoes in plenty of boiling water until they are tender but not mushy when pierced with a fork. Let them cool and when they are easy to handle, peel them, cut them into thin slices, and transfer to a large bowl.

2. While the potatoes cook, make the vinaigrette, and pour it over the sliced potatoes. Let rest, covered, for 1 hour.

3. Meanwhile, put the diced carrots into a small saucepan, add an inch or so of water, cover, set over medium heat, and cook until the carrots are just tender, about 7 or 8 minutes. Drain and let cool to room temperature. Add the carrots, all but 1 tablespoon of the red onion, the scallions, celery, peas, and Italian parsley to the potatoes and toss together thoroughly. Season with salt and pepper and toss again.

4. In a small bowl, whisk together the mayonnaise, creme fraiche or sour cream, and mustard; taste and season with salt and pepper. Reserve ½ cup of the mixture, pour the remainder over the vegetables, and fold it into the salad. Taste and correct the seasoning.

5. Put the salad in a wide, shallow serving bowl. Cut each of the eggs in half lengthwise and arrange them on top of the salad. Top each egg with a spoonful of the reserved dressing, followed by a dollop of caviar. Sprinkle with the reserved minced onions on top and serve right away.

To make Caraway Vinaigrette, combine 1 minced shallot, 2 minced garlic cloves, ¾ teaspoon crushed caraway seed, 2 tablespoons red wine vinegar, and the juice of 1 lemon. Season with a very generous pinch of salt and let sit for 20 minutes. Add 1 teaspoon minced fresh thyme, 1 teaspoon celery seed, and several turns of black pepper. Whisk in ½ cup extra virgin olive oil, taste, and correct for salt and acid balance.