Red, White, and Blue Potato Salad

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

This is wonderful served warm or even room temperature.  It's great for picnics and cookouts because it doesn't have mayonaisse (no need to try to keep it cool).