Serves:

Ingredients:

6 Potatoes; Large *
;Boiling Water
1/2 ts Salt
1 Onion; Medium, Minced
3 tb Vinegar
1/2 ts Mustard; Prepared
1 ts Sugar
2 ts Dillseed

Method:

* 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 dillseed.
Potato salad will be creamy.
Serve at room temperature.