6 Large Potatoes; peeled and quartered
1/2 t Salt
1 Onion; Medium, Minced
3 T Vinegar
1/2 t Mustard; Prepared
1 t Sugar
2 t Dill seed
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.