Summer is the season of BBQs and picnics, neither of which is complete with out a pasta or potato salad. This is just one more reason why I love summer, it presents a fun way to dress up your carbs. Seriously, if I had my way, I would live on carbs: bagels and pasta. In fact, while in undergrad, I pretty much did live on Bruegger’s bagels and pasta, which accounted for more than one hypoglycemic crash, one of which led to a 911 call and being rescued by paramedics in the chemistry building stairwell…it’s a long story. Anyway, enough about pasta, potatoes are also delicious and make great side salads in the summer!
This recipe is really easy and contains a few of my favorites: onions and dill. It comes from the June 2014 issue of bon appetit, without the caraway seeds. I used fingerling potatoes because I find them to be adorable and they are all over the farmer’s markets right now.
Start by boiling the potatoes in salted water until tender, maybe about 30 minutes. When they are cooked to your liking, drain them and transfer them to a large bowl.
While the potatoes are boiling, chop up the dill, onions, and green onions. Cook the onion (the yellow onion, not the green), salt, and pepper in a skillet over med-heat with the olive oil, until the onions are soft, maybe about 5 minutes.
All that’s left to do is mix everything together. I added everything on top of the potatoes, poured on the vinegar, and mixed everything together. I used a butter knife to slice the potatoes into smaller chunks instead of crushing them. It’s really just a preference of whether you want chunks or more of a mashed salad. You can add some more salt and pepper if you think it needs it.
German potato salads are generally served warm, but I stuck this in the fridge, and served it the next day cold, and it tasted great!
- 2 pounds fingerling potatoes
- ½ yellow onion, chopped
- 4 sliced green onions (scallions)
- 2T chopped fresh dill
- ¼ cup apple cider vinegar
- Salt and pepper
- ¼ cup olive oil
- Start by boiling the potatoes in salted water, covered, for about 30 minutes, or until tender. Drain the potatoes and transfer to a large bowl.
- While the potatoes are boiling, chop the onions, green onions, and dill. Cook the onions, salt, and pepper in a skillet with the olive oil until soft, about 5 minutes.
- Mix all ingredients together, while either crushing the potatoes slightly or slicing into small chunks. Season with more salt and pepper if needed.
- Serve immediately, or put it in the fridge and serve chilled.
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