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.