Combine olive oil, red wine vinegar, salt, pepper, dried dill, and crushed caraway seeds in a jar. Seal and shake well to mix the dressing.

Boil Yukon Gold potatoes in lightly salted water until tender but firm. This usually takes 20-25 minutes for medium-sized potatoes.

While the potatoes are boiling, chop dill pickles and dice the red onion. Set aside.

Once the potatoes are cooked, drain the hot water and immediately cover them with cool water for 5 minutes. Drain again thoroughly.

Chop the potatoes into large chunks while they are still slightly warm.

In a large bowl, combine the chopped potatoes, dill pickles, and red onion.

Pour the prepared dressing over the potato mixture. Toss gently to coat evenly.

Cover the bowl and chill the potato salad in the refrigerator for 2-3 hours before serving to allow the flavors to meld.