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Cold Potato Salad (Kalter Kartoffelsalat)
Yields: 6 serving(s)
Ingredients
- 6 potatoes, large *
- Boiling water
- 1/2 teaspoon(s) salt
- 1 onion, minced
- 3 tablespoon(s) vinegar
- 1/2 teaspoon(s) mustard, prepared
- 1 teaspoon(s) sugar
- 2 teaspoon(s) dillseed
Directions
- 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.
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