Recipe - Cold Potato Salad (Kalter Kartoffelsalat)

6 Potatoes, Large *
Boiling Water
One half teaspoon Salt
1 Onion, Minced
3 tablespoon Vinegar
One half teaspoon Mustard, Prepared
1 teaspoon Sugar
2 teaspoon Dillseed

Potatoes should be peeled and quartered. In medium saucepan cook potatoes
in boiling salted water until tender. Drain, reserving Three fourths cup of potato
water. Dice potatoes. Add oil and minced onion; toss gently. In small
saucepan bring the Three fourths 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 MCRecipe Digest V1 #643 by Nancy Berry nlberry@prodigy.net on
Jun 11, 1997