Kalter kartoffelsalat (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.