Kalter Kartoffelsalat (Cold Potato Salad)

Course : German
Serves: 6
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6 large potatoes
3 tablespoons vinegar
1 cup boiling water
1/2 teaspoon mustard -- prepared
1/2 teaspoon salt
1 teaspoon sugar
1 medium Onion minced
2 teaspoons dill seed

Preparation / Directions:

* 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 dill seed. Potato salad will be creamy. Serve at room temperature.

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