German potato salad with dill

Discover the flavorful combination of tender potatoes, tangy vinegar, and aromatic dill in this classic German potato salad recipe. Perfect for a side dish or a light summer meal.

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. Put two pounds of small waxy potatoes that have been scrubbed into a large pot and add enough water to cover them; season with a good amount of kosher salt. Bring to a boil and cook until the potatoes can be easily pierced with a fork, which should take about 10-15 minutes. Drain the potatoes and allow them to cool slightly (they should be warm when you add the dressing).
2. While the potatoes are cooking, toast one teaspoon of caraway seeds in a dry medium skillet over medium heat, shaking the pan frequently, until they become fragrant, which should take about 1 minute. Transfer the toasted seeds to a small plate and let them cool. Clean out the skillet.
3. In the same skillet, heat a quarter cup of extra-virgin olive oil over medium-high heat. Add half of a finely chopped onion and season with salt and freshly ground pepper. Cook, stirring regularly, until the onion softens, which should take around 5 minutes. Remove the skillet from the heat and mix in a quarter cup of apple cider vinegar.
4. Put the cooked potatoes into a medium bowl along with the caraway seeds, four thinly sliced scallions, and two tablespoons of chopped dill. Pour the oil mixture into the bowl; mix everything together, gently crushing the potatoes slightly. Season the potato salad with salt and pepper.

Summary:

• Calories: 1247 kcal
• Fat: 55 g
• Protein: 21 g
• Carbs: 173 g
• Potassium: 4227 mg
• Magnesium: 241 mg