Cold Potato Saladgerman, salads, vegetables 6 each potatoes; large * 1 single ; boiling water 1/2 teaspoon salt 1 each onion; medium, minced 3 tablespoon vinegar 1/2 teaspoon mustard; prepared 1 teaspoon sugar 2 teaspoon dillseed * Potatoes should be peeled and quartered. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 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. |
