German Potato Salad with Dill


2 lbs. small waxy potatoes, halved and scrubbed

1/4 cup olive oil

1/2 onion, chopped

Kosher salt

Freshly ground black pepper

1/4 cup apple cider vinegar

4 scallions, sliced

2 tbsp. fresh dill, chopped

1 tsp. caraway seeds, toasted



Cover potatoes with cold, salted water. Bring to a boil and cook until tender. Drain and transfer to a large bowl. Heat oil in a medium skillet over medium-high heat. Add onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in vinegar. Add potatoes along with scallions, dill and caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.