German Potato Salad with Dill

Name: German Potato Salad with Dill
Yield: 4 servings
Ingredients: 1 2 pounds halved small waxy potatoes; 1 1/4 cup olive oil; 1 1/2 chopped onion; 1 1/4 cup apple cider vinegar; 1 4 sliced scallions; 1 2 tablespoons chopped fresh dill; 1 1 teaspoon toasted caraway seeds and toss; 1 Salt; 1 Pepper

From the kitchen of Carly

Warm waxy potatoes get tossed with caramelized onions, bright vinegar, and fresh dill while still steaming. Crushed slightly to catch all that tangy dressing, this German classic tastes best when the potatoes absorb every bit of flavor.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 pounds halved small waxy potatoes
11/4 cup olive oil
11/2 chopped onion
11/4 cup apple cider vinegar
14 sliced scallions
12 tablespoons chopped fresh dill
11 teaspoon toasted caraway seeds and toss
1Salt
1Pepper

Instructions

Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.