Happy Independence Day to my fellow Americans!
I got this recipe from Bon Appetit magazine and first made it about 2 years ago. I love it - dill and caraway are two of my favorite flavors! Making it with purple, white/yellow, and red-skinned potatoes gives it a little flair for the weekend cookouts, and tastes amazing, too!
Ingredients
2 lbs potatoes
1 shallot, chopped finely
1/3 C olive oil
S&P
1/4 C vinegar
2 Tbsp fresh dill, chopped
2 tsp toasted caraway seeds
Instructions
- Cover potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.
- I found that my purple potatoes needed more time than the others - I would recommend starting them a bit earlier or cooking the potatoes in color/type batches.
- In a small, dry skillet, lightly toast the caraway seeds until warm and the aroma begins to fill the air. Remove and set aside until later.
- Heat oil in a medium skillet over medium-high heat. Add the chopped shallot and season with salt and pepper. Cook, stirring often, until soft.
- The original called for 1/2 an onion, chopped. I'm not a huge fan of onion and find that I prefer the gentler taste of a shallot. Use what you like.
- Remove from heat and mix in vinegar.
- The original recipe calls for apple cider vinegar. I'm planning on playing with various vinegars to get a taste that I really love. I might try something more sweet and less abrasive. I love the bite of vinegar, but I don't like when it's all I taste.
- Add to warm potatoes along with dill and caraway seeds. Toss, crushing potatoes slightly; season with salt and pepper.
- It's important to add the dressing while the potatoes are still warm or hot. They will drink up the dressing and infuse each bite with flavor.
