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.