German Potato Salad with Dill

By winefoot

Ingredients

• 2 lbs small waxy potatoes, halved and scrubbed
• 1/4 cup olive oil
• 1/2 onion, chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup apple cider vinegar
• 4 scallions, sliced
• 2 tablespoons fresh dill, chopped
• 1 teaspoon caraway seeds, toasted

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Cover potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.

Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.

Remove from heat and mix in vinegar. Add to potatoes along with scallions, dill, and caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.