Fresh dill and some tangy vinegar make this German Dill Potato Salad a bright, fresh summer potato salad that’s vegan, gluten free, and perfect for all outdoor gatherings!
Ahhh how is it the end of August already?! Every year it seems like it takes longer and longer for summer to arrive, but then it flies faster and faster just the same. Thank goodness for fast easy sides like this German Dill Potato Salad for those outdoor BBQs and gatherings!
Fresh is key, as is most of our recipes around here.
- Small Yellow Potatoes – I think that these are the best potatoes for the salad, because you want something small and waxy. These kinds of potatoes hold their shape well when they cook. You can also use red skin potatoes, new potatoes, or fingerling potatoes.
- Fresh Dill – You really can’t substitute dried dill.
- Caraway Seeds – maybe not a common ingredient in your spice drawer, but it should be (Plus then you can make some NY Deli Rye Bread!)
It is so easy. Like summer is crazy and you need a last minute side dish to bring to an outdoor gathering, kind of easy.
- Boil potatoes
- Chop dill, scallions, and onions
- Give a quick toast of caraway seeds
- Saute onions, then add vinegar
- Add it all to a bowl and mix well!
So easy. Because in this household we believe that From Scratch does not have to mean labor intensive. But is does mean Fresh and this salad is no exception. The combination of all that fresh dill and the caraway seeds makes this potato salad taste far fancier than it was to make. Impress your friends at those final summer BBQs in while you can – oh and it just happens to be crowd pleasingly vegan and gluten free, too!
Our Other Favorite Summer Sides
German Dill Potato Salad
- 2 lbs small yellow potatoes halved
- 2 tablespoons fresh dill chopped
- 4 scallions chopped
- 1/2 white onion chopped
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon caraway seeds toasted, optional
- 1 1/4 teaspoon kosher salt divided
- 1/4 fresh ground pepper to taste
- Add 1 (heaping) teaspoon of salt to a a large pot of water and add potatoes. Bring to a boil.
- Meanwhile, chop onions, dill, and scallions and then heat a small saute pan to medium high heat. Add caraway seeds and cook for 2 to 3 minutes, or until fragrant. Remove from heat and let the seeds cool.
- Also while potatoes are cooking, heat oil in a medium skillet over medium-high heat. Add onions and season with 1/4 teaspoon of salt and fresh ground pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and then add vinegar and stir.
- Once potatoes are cooked through and tender and can be pieced easily with a fork, but not too soft, drain and set aside.
- Add onion mixture to potatoes, top with scallions, dill, and caraway seeds and stir well. Taste and then season with more salt and pepper as desired.