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Cold Potato Salad by www.country-cooking.com
6 each Potatoes -- large *
-- boiling water
1/2 teaspoon Salt
1 each Onion; medium -- minced
3 tablespoons Vinegar
1/2 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 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.
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