Cold Potato Salad
6 large potatoes, peeled and quartered
1/2 teaspoon salt
1 medium onion, minced
3 tablespoons vinegar
1/2 teaspoon mustard; prepared
1 teaspoon sugar
2 teaspoon dill seed
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
dill seed. Potato salad will be creamy.