epicurious4.7
German Potato Salad With Dill
This oil-and-vinegar–dressed German potato salad is the light, bright side dish your summer BBQ needs—whether you choose to add bacon or not.
👥 4 Servings⏱️ Prep & Cook: 35 min👤 Alison Roman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Place 2 lb. small waxy potatoes, scrubbed, in a large pot and pour in water to cover; season generously with kosher salt. Bring to a boil and cook until potatoes are fork-tender, 10–⏱️ 15 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them).
. small waxy potatoes, scrubbed2 lbKosher salt
2
Meanwhile, toast 1 tsp. caraway seeds in a dry medium skillet over medium heat, shaking pan often, until fragrant, about ⏱️ 1 minute. Transfer to a small plate and let cool. Wipe out skillet.
. caraway seeds1 tsp
3
Heat ¼ cup extra-virgin olive oil in same skillet over medium-high. Add ½ medium onion, finely chopped, and season with salt and freshly ground pepper. Cook, stirring often, until softened, about ⏱️ 5 minutes. Remove from heat and stir in ¼ cup apple cider vinegar.
Freshly ground pepper
4
Transfer potatoes to a medium bowl along with caraway seeds, 4 scallions, thinly sliced, and 2 Tbsp. chopped dill. Scrape oil mixture into bowl; toss to combine, crushing potatoes slightly. Season potato salad with salt and pepper.
. chopped dill2 Tbsp
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