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Ingredients
| russet potatoes: 6 whole potatoes (peeled and quartered) |
| water (boiling) |
| salt: 1/2 tsp |
| onions: 1 (minced) |
| distilled vinegar: 3 Tbl |
| yellow mustard: 1/2 tsp |
| granulated sugar: 1 tsp |
| dill seed: 2 tsp |
Kalter Kartoffelsalat (cold Potato Salad)
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
180 min -
Servings
12 serving(s)
Tags
- In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water.
- Dice cooked 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.
- Hold at room temperature for 2 hours.
- Stir in vinegar, mustard, sugar, and dill seed.
- Potato salad will be creamy. Serve at room temperature.