Best served warm, this tangy German-style potato salad teams smoky bacon with earthy caraway seeds.
In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Boil until fork-tender, about 6 minutes. Drain and transfer to a bowl. Season with salt and pepper. Let cool slightly.
Whisk together butter, oil, and vinegar and toss with warm potatoes. Stir in bacon, shallots, and caraway seeds. Adjust seasoning as desired; serve warm.