German Dill Potato Salad
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!
Servings 6 people
- 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.
You can substitute the yellow potatoes for another, but it's best if it's another small and waxy variety like fingerling, red skin potatoes, or new potatoes.
Remember, t's important to put the potatoes in the water before bringing it to a boil — not the other way around. This allows the potatoes and the liquid to heat at the same time for even cooking
Calories: 206kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 496mg | Potassium: 679mg | Fiber: 4g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 32mg | Calcium: 28mg | Iron: 1mg