Kalter Kartoffelsalatgerman, salads, vegetables 6 large potatoes 1 boiling water 1/2 teaspoon salt 1 medium onion, minced 3 tablespoon vinegar 1/2 teaspoon mustard 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. "International Creative Cookbooks" |
