I make potato salad just for my husband who would love to eat potatoes in some form on a daily basis. I often say that I really could give or take a potato… but… I’ll have to admit that this potato salad was quite tasty! The dressing was really delicious. It’s a perfect summer side.
This recipe was adapted from Bon Appetit, contributed by Alison Roman. I used baby Yukon gold potatoes and cut them after cooking so that they would take on less water. We ate it with Pasta Salad with Peas and Summer Beans and Grilled Salmon and Bacon Sandwiches for our Memorial Day cookout. Delicious.
Yield: Serves 6
- 2 pounds small waxy potatoes, scrubbed clean (I used baby Yukon golds)
- ¼ cup extra-virgin olive oil
- ½ yellow onion, chopped
- coarse salt and freshly ground black pepper
- ¼ cup apple cider vinegar
- 5 scallions, white and green sections, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon caraway seeds, toasted (directions below)
- Cover potatoes with cold salted water, bring to a boil, and cook until tender (about 10-12 minutes); drain, cut in half, and transfer to a large bowl.
- Meanwhile, 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 to potatoes along with scallions, and dill, and toss, crushing potatoes slightly; season with salt and pepper to taste.
- Add the caraway seeds to the remaining dressing in the pan. Heat gently until fragrant and add to the potato mixture. Mix gently.
- Serve warm, at room temperature, or chilled, as desired.
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