Description
Hearty German Dill Potato Salad brings tangy flavors straight from Bavaria’s countryside. Crisp potatoes and zesty herbs create a refreshing side dish that connects traditional cuisine with modern culinary delight, inviting you to savor each flavorful bite.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 g) small yellow potatoes, quartered
- 1 teaspoon kosher salt
- 1 teaspoon caraway seeds, toasted (optional)
Herbs and Aromatics:
- 3 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons shallots, minced
- 4 green onions, chopped
- 1/4 cup leeks, chopped and rinsed well
- 1/2 white onion, chopped
Oil and Seasoning:
- 1/2 tablespoon extra virgin olive oil
Instructions
- Immerse whole potatoes in a capacious pot filled with water, incorporating a pinch of kosher salt. Elevate to a rolling boil and simmer until fork-tender, approximately 10-15 minutes. Thoroughly drain and allow to cool slightly.
- While potatoes are cooking, meticulously chop the verdant leeks, crisp white onion, delicate shallots, aromatic dill, fresh parsley, and vibrant green onions into fine, uniform pieces.
- If utilizing caraway seeds, carefully toast them in a dry skillet over moderate heat until their fragrance becomes pronounced and nutty, releasing their essential oils.
- Transfer the tender potatoes to a generous mixing vessel, gently introducing the prepared leeks, white onion, shallots, dill, parsley, green onions, and toasted caraway seeds.
- Craft the dressing by whisking extra virgin olive oil with tangy apple cider vinegar, seasoning with kosher salt and freshly ground pepper until harmoniously blended.
- Delicately cascade the dressing over the potato mixture, using a soft folding technique to ensure even distribution without crushing the delicate potato pieces.
- Present the salad immediately for optimal flavor and texture, or allow to rest in the refrigerator for up to two hours to allow the ingredients to meld and intensify their collective taste profile.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes that hold their shape well and won’t turn mushy during cooking.
- Let the salad rest for 30 minutes at room temperature before serving to allow herbs and dressing to deeply penetrate the potatoes.
- Swap olive oil with avocado oil for a lighter taste, or use vegan mayonnaise for a creamier texture suitable for plant-based diets.
- Ensure potatoes are warm but not hot when mixing with dressing to prevent them from absorbing too much liquid and becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 305
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 27 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg