Potato Salad

6 Servings

6 potatoes, large

Boiling water

1/2 tsp salt

1 onion, medium, minced

3 Tbsp. vinegar

1/2 tsp mustard, prepared

1 tsp sugar

2 tsp dill seed

Potatoes should be peeled and quartered.

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 ¾ 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.

Dish will be creamy. Serve at room temperature.