Cold potato salad

Yield: 6 servings

Measure 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

* 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.

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