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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 6 |
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Directions: 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 dill seed. Potato salad will be creamy. Serve at room temperature.
Comments: * Potatoes should be peeled and quartered.
Ingredients:
6 Potatoes; Large *
1 ;Boiling Water
1/2 Teaspoon(s) Mustard; Dry
1 Onion; Medium, Minced
3 Tablespoon(s) Vinegar
1/2 Teaspoon(s) Potatoes;Med,Boiled In Skins
1 Teaspoon(s) Beer; Any Brand
2 Teaspoon(s) Dillseed |
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