Cold Potato Salad
Yield
6 servingsPrep
20 minCook
10 minReady
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
potatoes
large, peeled, quartered |
|
| 1 | x |
water
boiling |
*
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
onions
medium, minced |
|
| 3 | tablespoons |
vinegar
|
|
| ½ | teaspoon |
prepared mustard
prepared |
|
| 1 | teaspoon |
sugar
|
|
| 2 | teaspoons |
dill seed
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
potatoes
large, peeled, quartered |
|
| 1 | x |
water
boiling |
*
|
| 2.5 | ml |
salt
|
|
| 1 | each |
onions
medium, minced |
|
| 45 | ml |
vinegar
|
|
| 2.5 | ml |
prepared mustard
prepared |
|
| 5 | ml |
sugar
|
|
| 1E+1 | 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.
