Cold potato salad (kalter kartoffelsalat)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Potatoes, Large * | |
| Boiling Water | ||
| ½ | teaspoon | Salt |
| 1 | Onion, 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.
Posted to MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@...> on Jun 11, 1997