1/2
teaspoon
Salt
1
each
Onion; medium -- minced
3
tablespoons
Vinegar
1/2
teaspoon
Mustard -- prepared
1
teaspoon
Sugar
2
teaspoons
Dillseed
*
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.
Cole Slaw
5
tablespoons
Mayonnaise -- (heaping)
1
teaspoon
Louisiana
hot sauce
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