 |
|
Kalter Kartoffelsalat (Cold Potato Salad)
Servings: 6
6 potatoes, peeled and quartered
1/2 t salt
1 onion, minced
3 T vinegar
1/2 t mustard
1 t sugar
2 t dillseed
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.
|
|
German 11