Search
by Ingredient

Cold Potato Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by aprilsmurf

YIELD

6 servings

PREP

20 min

COOK

10 min

READY

Ingredients

6 6
EACH EACH POTATOES
large, peeled, quartered
1 1
X X WATER
boiling *
½ 2.5
TEASPOON ML SALT
1 1
EACH EACH ONIONS
medium, minced
3 45
TABLESPOONS ML VINEGAR
½ 2.5
TEASPOON ML PREPARED MUSTARD
prepared
1 5
TEASPOON ML SUGAR
2 1E+1
TEASPOONS ML DILL SEED

Directions

In medium saucepan cook potatoes in boiling salted water until tender.

Drain, reserving ¾ cup of potato water.

Dice potatoes.

Add oil and minced onion; toss gently.

In small saucepan bring the ¾ 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 156 2% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 211mg 9%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 14%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 23%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Email this recipe