| 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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