German Dill Potato Salad
User Reviews
5
German Dill Potato Salad
Description
The German Dill Potato Salad features firm yet tender small yellow potatoes cooked until just fork-tender and complemented by a tangy dressing made from apple cider vinegar and olive oil. Toasted caraway seeds contribute a distinctive warm, slightly anise flavor, while the sautéed mixture of leeks, white onions, and shallots adds a sweet and savory base.
Fresh dill, parsley, and green onions provide a crisp herbal contrast that livens each bite. The salad is best served warm, enhancing the melded flavors and textures. The warm dressing helps the herbs and seasoning cling to the potatoes for a harmonious combination.
Substitute waxy potatoes like fingerlings or new potatoes if desired. Fresh herbs are recommended over dried for optimal aroma. Although it can be prepared in advance, serving warm brings out the salad’s full flavor and character.
Ingredients
- 1 lb yellow potatoes quartered, small
- 1 teaspoon kosher salt
- 1 teaspoon caraway seeds toasted, optional
- 1/2 tablespoon extra virgin olive oil
- 1/4 cup leek chopped, rinsed well
- 1/2 white onion chopped
- 2 tablespoons shallot minced
- 3 tablespoons dill chopped, fresh
- 1 tablespoon parsley chopped, fresh
- 4 green onions chopped
Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper fresh ground
Instructions
- Add 1 (heaping) teaspoon of salt to a a large pot of water and add potatoes. Bring to a boil.
- Heat a saute pan to medium and add caraway seeds to small. Cook for 2 to 3 minutes, or until fragrant. Remove from heat and let the seeds cool.
- Prep onions, shallots and leeks. Add 1/2 tablespoon of oil to the hot pan and then the onions and shallots and leeks, saute, stirring often, about 5 minute until onions and translucent.
- In a small bowl or Pyrek with a pour spout, mix dressing ingredients and whisk vigerously to ensure all of the salt is incorporated well.
- 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 and caraway seeds to potatoes and mix well. Top with minced green onions, dill, and parsley. Stir well to combine. Add dressing and mix so all is well dressed. Taste and then season with more salt and pepper as desired.
- Serve warm!
Notes
- Use small waxy potatoes such as fingerlings or new potatoes for best texture.
- Fresh dill is preferred; if unavailable, substitute dried parsley but avoid dried dill for this recipe.
- Apple cider vinegar is recommended but white vinegar can be used as an alternative.
- Serve the salad warm to enhance the flavors; preparing ahead is possible but warming before serving improves taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 687mg | 29% |
| Potassium | 386mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 19mg | 21% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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