Cold potato salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Potatoes; large * |
| 1 | x | ;boiling water |
| ½ | teaspoon | Salt |
| 1 | each | Onion; medium, minced |
| 3 | tablespoons | Vinegar |
| ½ | teaspoon | Mustard; prepared |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Dillseed |
Directions
* Potatoes should be peeled and quartered.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving ¾ cup of potato water.
Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the ¾ cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours.
Stir in vinegar, mustard, sugar, and dillseed.
Potato salad will be creamy. Serve at room temperature.