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Ingredients
| russet potatoes: 6 whole potatoes (peeled and quartered) |
| salt: 1/2 tsp |
| canola oil - for salads, woks and light frying: 1 Tbl |
| onions: 1 (minced) |
| celery: 4 stalks (diced) |
| distilled vinegar: 3 Tbl |
| yellow mustard: 1 tsp (prepared) |
| granulated sugar: 1 tsp |
| dill seed: 2 tsp |
Cold Potato Salad
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- In medium saucepan cook potatoes in boiling salted water until tender.
- Drain, reserving 3/4 cup of potato water.
- Dice potatoes.
- Add oil, minced onion and chopped celery; 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.