Cold Potato Salad

6 large potatoes, peeled and quartered
boiling water
1/2 teaspoon salt
1 medium onion, minced
3 tablespoons vinegar
1/2 teaspoon mustard; prepared
1 teaspoon sugar
2 teaspoon 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.

Serves 6

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