| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Potatoes | 6 | Servings | |
INGREDIENTS
| 6 | Potatoes, Large * | |
| Boiling Water | ||
| 1/2 | ts | Salt |
| 1 | Onion, Minced | |
| 3 | tb | Vinegar |
| 1/2 | ts | Mustard, Prepared |
| 1 | ts | Sugar |
| 2 | ts | Dillseed |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@prodigy.net> on Jun 11, 1997
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