Title: Cold Potato Salad (Kalter Kartoffelsalat)
Categories: Potatoes
Yield: 6 Servings

6 Potatoes, Large *
Boiling Water
1/2 ts Salt
1 Onion, Minced
3 tb Vinegar
1/2 ts Mustard, Prepared
1 ts Sugar
2 ts 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.

Posted to MC-Recipe Digest V1 #643 by Nancy Berry on
Jun 11, 1997