Cut the potatoes in halve or quarters, depending on size. Cook until fork tender in boiling, salted water. While the potatoes are cooking, warm the olive oil in a shallow fry pan. Add the diced onions and soften over low heat, three to five minutes. Remove from heat, add the mustard, caraway seeds and whisk in olive oil and season with salt & pepper.
Once the potatoes are cooked, drain well, allow to cool for a few moments and pour the warm dressing over the top. Toss together. Dice the speck into a medium-size dice and sprinkle over the potato salad, along with the dill and serve.
Note: the one big characteristic taste of a German potato salad is that it tends to be more vinegary. And this potato salad, is always best served warm. Its tasty and hearty, and a perfect addition to schnitzel.