German Potato Salad with DIll

 2 lbs halved small waxy potatoes

1/4 cup olive oil

1/2 chopped onion

1/4 cup apple cider vinegar

4 sliced scallions

2 Tbsp chopped fresh dill

1 tsp toasted caraway seeds 

salt and pepper

Cover 2 lbs halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.  Meanwhie, 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 Tbsp chopped fresh dill, and 1 tsp toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.