German Potato Salad With Dill

4.7(34)

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.

by Alison Roman·published 2014-05-13

Servings

(4–6)

Total time

35 min

Calories / serving

—

Ingredients (9)

serves

Instructions (4 steps)

01Place 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).
02Meanwhile, 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.
03Heat 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.

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Not rich — missing servings, total time, or calories.