Serves 6
35 min
German Potato Salad with Dill
Recipe GLPRb6139b51f13281
A classic warm German potato salad featuring tender waxy potatoes tossed with a tangy vinegar-oil dressing, fresh herbs, and toasted caraway seeds. This simple yet flavorful salad is naturally vegan, dairy-free, and gluten-free.
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Ingredients
2 pounds small waxy potatoes, halved and scrubbed
Kosher salt
¼ cup olive oil
½ onion, chopped
Freshly ground black pepper
¼ cup apple cider vinegar
4 scallions, sliced
2 tablespoons fresh dill, chopped
1 teaspoon caraway seeds, toasted
Directions
Place the halved potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15–18 minutes. Drain thoroughly and transfer to a large serving bowl.
While the potatoes cook, heat the olive oil in a medium skillet over medium-high heat. Add the chopped onion and season with salt and pepper. Cook, stirring frequently, until the onion is soft and translucent, about 5 minutes.
Remove the skillet from the heat and stir in the apple cider vinegar, scraping up any browned bits. Pour the warm vinegar-oil mixture over the hot potatoes.
Add the sliced scallions, fresh dill, and toasted caraway seeds to the potatoes. Toss gently but thoroughly, lightly crushing some of the potato halves to help absorb the dressing. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm.
