German Potato Salad with Dill

Name: German Potato Salad with Dill
Yield: 6 Servings
Ingredients: 2 pounds small waxy potatoes, halved and scrubbed; ¼ cup olive oil; ½ onion, chopped; Kosher salt and freshly ground black pepper; ¼ cup apple cider vinegar; 4 scallions, sliced; 2 tablespoons fresh dill, chopped; 1 teaspoon caraway seeds, toasted

Alison Roman6 ServingsSource

salad potato salad potato dill easy side dairy-free nut-free vegetarian vegan gluten-free fourth of july memorial day labor day lunch dinner

Ingredients

2 pounds small waxy potatoes, halved and scrubbed

¼ cup olive oil

½ onion, chopped

Kosher salt and freshly ground black pepper

¼ cup apple cider vinegar

4 scallions, sliced

2 tablespoons fresh dill, chopped

1 teaspoon caraway seeds, toasted

Method

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.