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Cold Potato Salad

ethnic, salads, vegetables

6 each potatoes; large *
1/2 teaspoon salt
3 tablespoon vinegar
1 teaspoon sugar
1 single ; boiling water
1 each onion; medium, minced
1/2 teaspoon mustard; prepared
2 teaspoon 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.

Yield: 6 servings

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