Serves 2
35 min
German Potato Salad with Dill
Recipe GLPR4ebbedfa2a8221
A warm German-style potato salad featuring tender waxy potatoes tossed with a tangy apple cider vinegar dressing, fresh dill, and aromatic caraway seeds. The salad is dressed while the potatoes are still warm, allowing them to absorb all the flavors beautifully. Serve as a delicious side dish or light vegetarian main.
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Ingredients
2 pounds small waxy potatoes, halved
salt
1 teaspoon caraway seeds
1/4 cup extra-virgin olive oil
1/2 medium onion, finely chopped
freshly ground black pepper
1/4 cup apple cider vinegar
4 scallions, thinly sliced
2 tablespoons fresh chopped dill
Directions
Scrub the potatoes thoroughly, then place them in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are easily pierced with a fork, about 10–15 minutes. Drain well and set aside; they should still feel warm when you dress them.
While the potatoes cook, add the caraway seeds to a dry medium skillet over medium heat. Toast, shaking the pan frequently, until the seeds become fragrant, about 1 minute. Pour onto a small plate to cool, then set aside.
In the same skillet, warm the olive oil over medium-high heat. Add the chopped onion, season lightly with salt and pepper, and cook, stirring often, until the onion softens and becomes translucent, about 5 minutes. Remove from the heat and stir in the apple cider vinegar, then set aside.
Transfer the warm potatoes to a medium bowl. Add the toasted caraway seeds, sliced scallions, and fresh dill. Pour the warm oil-and-vinegar mixture into the bowl and toss gently until well combined, lightly crushing some of the potatoes as you mix. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm or at room temperature.
