Kalter Kartoffelsalat (cold Potato Salad)

A.T. Robertson, the towering genius of Greek grammar, calls wisdom “the practical use of knowledge.” F.J.A. Hort, in his painstaking commentary, terms it “that endowment of heart and mind which is needed for right conduct in life.” J.H. Ropes describes it as “the supreme and divine quality of the soul which man knows and practical righteousness.” And Ralph Martin in his recent study states. “For the Jewish mind wisdom meant practical righteousness in everyday living.”

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	German	German, Salads, Vegetables	6	Servings

INGREDIENTS

6		Potatoes, Large *
		Boiling Water
1/2	t	Salt
1		Onion, Medium Minced
3	T	Vinegar
1/2	t	Mustard, Prepared
1	t	Sugar
2	t	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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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