German-Style Potato Salad

1.5 pounds halved small potatoes

1/4 cup olive oil

1/2 chopped onion

1/4 cup apple cider vinegar

4 sliced scallions

2 tablespoons chopped fresh dill, separate about ½ tsp of flowers.

1 teaspoon toasted caraway seeds 

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. The last minute, toss in dill flowers to draw out the flavor oils.

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.