Kalter Kartoffelsalat (Cold Potato Salad)
Kalter Kartoffelsalat (Cold Potato Salad) recipe
Yield
6 servingsPrep
15 minCook
15 minReady
3 hrsIngredients
| 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 |
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
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.
Comments
What oil???