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Warm German Style Potato Salad with Caraway Seeds

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients
I love a good potato salad, and this Warm German Style Potato Salad with Caraway Seeds certainly falls into the ‘Ann’s Favorites’ category! First of all it’s made with a delicious caraway infused Dijon...


  • 1 Tablespoon caraway seeds
  • 1 Tablespoon Dijon mustard
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 1 pound tricolored fingerling potatoes, scrubbed and cut into one inch chunks (see Ann’s Tips)
  • 1 cup chopped celery
  • ¼ cup sliced scallions
  • salt and pepper to taste

Nutrition Facts


150 cals


9 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g


15 g


1 g


3 g


2 g


278 mg


  1. In a small bowl, whisk together caraway seeds, mustard, vinegar and olive oil. Season with salt and pepper.
  2. Bring a large pot of water to a boil. Add potatoes and cook for about 15 minutes, or until fork tender.
  3. Once potatoes are cooked, drain and return to pot. Add dressing, celery and scallions. Season with salt and pepper and gently stir to combine. Serve slightly warm or at room temperature.

Chef Tips

If you can’t find fingerlings, any small, firm waxy potato will do the job-think small Red Bliss or Yukon Gold. However do not use Idaho or Russet potatoes. They are brilliant for roast, baked or mashed potatoes, but are too crumbly and starchy to work in a salad like this.
To make this a more substantial dish toss in 1 cup grilled chicken bratwurst cut into ½” slices.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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