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German Dill Potato Salad Recipe

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This vibrant German Dill Potato Salad recipe is a delightful side dish featuring small yellow potatoes, fresh dill, leeks, and green onions. Tossed in a tangy apple cider vinaigrette, it's perfect for any occasion.

Ingredients

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For the Salad:

  • 1 lb small yellow potatoes, quartered
  • 1 teaspoon kosher salt
  • 1 teaspoon caraway seeds, toasted (optional)
  • 1/2 tablespoon extra virgin olive oil
  • 1/4 cup leeks, chopped and rinsed well
  • 1/2 white onion, chopped
  • 2 tablespoons shallots, minced
  • 3 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 4 green onions, chopped

For the Dressing:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper

Instructions

  • Cook Potatoes: Place potatoes in a large pot and cover with water. Add 1 teaspoon of kosher salt and bring to a boil. Cook until tender, about 10-15 minutes. Drain and set aside.
  • Prepare Vegetables: While the potatoes are cooking, chop the leeks, white onion, shallots, dill, parsley, and green onions.
  • Toast Caraway Seeds: In a small skillet over medium heat, toast the caraway seeds until fragrant (if using).
  • Combine Salad Ingredients: In a large bowl, gently combine the cooked potatoes, leeks, white onion, shallots, dill, parsley, green onions, and toasted caraway seeds.
  • Make Dressing: In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, apple cider vinegar, 3/4 teaspoon of kosher salt, and fresh ground pepper.
  • Toss Salad: Pour the dressing over the salad and gently toss to combine.
  • Serve: Serve immediately or refrigerate for up to 2 hours to let the flavors meld.

Notes

  • For a more intense flavor, prepare the salad a few hours in advance and refrigerate.
  • If you prefer a creamier texture, add a spoonful of sour cream to the dressing.

Nutrition

Find it online: https://emiliarecipes.com/german-dill-potato-salad-recipe/