Cold Potato Salad

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	3 hours

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Ingredients

6	each	potatoes	large, peeled, quartered
1	x	water	boiling
1/2	teaspoon	salt
1	each	onion	medium, minced
3	tablespoons	vinegar
1/2	teaspoon	prepared mustard	prepared
1	teaspoon	sugar
2	teaspoons	dill seed

Directions

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.

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Member Review

Ring of Coconut Fudge Cake

I used this recipe 25 years ago when it first came out. This has got to be one of the BEST recipes ever, when using the filling that goes along with this recipe. There was never a bite left on any plate when served to company or at a party. The fudge cake batter is nice and fudgy, keeping it moist and the filling is perfect;not too sweet or heavy or dense.

Reviewed by Bon Bon

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