German Potato Salad

INGREDIENTS

• 2 pounds halved small waxy potatoes
• 1/4 cup olive oil
• 1/2 chopped onion
• 1/4 cup apple cider vinegar
• 4 sliced scallions
• 2 tablespoons chopped fresh dill
• 1 teaspoon toasted caraway seeds and toss
• Salt
• Pepper

DIRECTIONS

1. Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.
2. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
3. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.