German Potato Salad with Dill
['2 pounds halved small waxy potatoes', '1/4 cup olive oil', '1/2 chopped onion', '1/4 cup apple cider vinegar', '4 sliced scallions', '2 tablespoons chopped fresh dill', '1 teaspoon toasted caraway seeds and toss', 'Salt', 'Pepper']
Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
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