Yield: 6 servings
|6 eaches||Potatoes; large *|
|1 x||;boiling water|
|1 each||Onion; medium, minced|
|½ teaspoon||Mustard; prepared|
* 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.