German potato salad

Delight in the tangy flavors of German Potato Salad - a harmonious blend of tender potatoes, crisp bacon, and a zesty vinegar dressing. A true culinary classic.

Ingredients:

• 2 lb. small waxy potatoes, scrubbed
• Kosher salt
• 1 tsp. caraway seeds
• ¼ cup extra-virgin olive oil
• ½ medium onion, finely chopped
• Freshly ground pepper
• ¼ cup apple cider vinegar
• 4 scallions, thinly sliced
• 2 Tbsp. chopped dill

Instructions:

1. Boil small waxy potatoes weighing 2 lb. in a large pot filled with enough water to cover them. Season generously with kosher salt. Let it cook until the potatoes are soft when pierced with a fork, which should take about 10-15 minutes. After boiling, drain the potatoes and allow them to cool a bit (they should still be warm when you add the dressing).
2. While the potatoes are cooking, toast caraway seeds measuring 1 tsp. in a dry medium skillet over medium heat. Keep shaking the pan occasionally until they become aromatic, which should take around 1 minute. Transfer the seeds to a small plate to cool down. Clean the skillet before using it again.
3. In the same skillet, heat 1/4 cup of extra-virgin olive oil over medium-high heat. Add 1/2 finely chopped medium onion, season with salt and freshly ground pepper, and cook while stirring frequently until the onion becomes tender, about 5 minutes. Take the skillet off the heat and mix in 1/4 cup apple cider vinegar.
4. Move the boiled potatoes into a medium bowl. Add in the toasted caraway seeds, 4 thinly sliced scallions, and 2 Tbsp. chopped dill. Pour the oil mixture from the skillet into the bowl. Toss everything together, gently pressing on the potatoes. Season the potato salad with salt and pepper.

Summary:

• Calories: 2065 kcal
• Fat: 108 g
• Protein: 55 g
• Carbs: 221 g
• Potassium: 5501 mg
• Magnesium: 308 mg