German Potato Salad with Dill

This potato salad is indeed similar to the previous Warm Potato Salad I posted for last year, but with a little extra flavor thrown in with the dill and caraway seeds that give this potato dish a wonderfully bright and savory flavor. Hope you enjoy!

German Potato Salad with Dill

Adapted from Bon Apetit

 2 pounds small waxy potatoes, scrubbed and halved
¼ cup olive oil
½ onion, chopped
Kosher salt and freshly ground black pepper
¼ cup apple cider vinegar
4 scallions, sliced
2 tablespoons fresh dill, chopped
1 teaspoon caraway seeds, toasted

1. In a large pot cover potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.

2. Meanwhile, heat oil in a medium pan over medium-high heat. Add chopped onion and cook, stirring often, until soft, about 5 minutes. Season with salt and pepper.

3. Remove from heat and mix in vinegar. Add to potatoes along with scallions, dill, and caraway seeds and toss, crushing potatoes slightly; season with salt and pepper to taste.

4. Serve warm.