Category - Potato Salad

KALTER KARTOFFELSALAT, WARM POTATO SALAD

    Yield: 6 servings

    6 lg Potatoes, Yukon Gold
    1/2 tsp Salt
    1/4 cup Onion, minced
    3 tbsp Vinegar
    1/2 tsp dry Mustard
    1 tsp Sugar
    2 tsp Dillseed
    salt and black pepper to taste

    * 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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