| 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
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”