Recipe information
Yield
6 Servings
Ingredients
2
pounds small waxy potatoes, halved and scrubbed
¼
cup olive oil
½
onion, chopped
Kosher salt and freshly ground black pepper
¼
cup apple cider vinegar
4
scallions, sliced
2
tablespoons fresh dill, chopped
1
teaspoon caraway seeds, toasted
Need to make a substitution?
Preparation
Step 1
Cover potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.
Step 2
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.
Step 3
Remove from heat and mix in vinegar. Add to potatoes along with scallions, dill, and caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 210 Fat (g) 9 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 29 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 4 Sodium (mg) 110