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Kalter Kartoffelsalat (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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