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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is the second recipe that I adopted from the 'Zaar . This is your basic potato salad recipe and tastes like many you've had in your past. However, I will take the comments into consideration and perhaps tweek this recipe a bit! Cook time does not include marinating time. Ingredients:
6 large potatoes, peeled and quartered |
1/2 teaspoon salt |
1 tablespoon salad oil |
1 medium onion, minced |
3 -4 stalks celery, diced |
3 tablespoons vinegar |
1 teaspoon mustard, prepared |
1 teaspoon sugar |
2 teaspoons dill seeds |
Directions:
1. In medium saucepan cook potatoes in boiling salted water until tender.
2. Drain, reserving 3/4 cup of potato water.
3. Dice potatoes.
4. Add oil, minced onion and chopped celery; toss gently.
5. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
6. Keep at room temperature for 2 to 3 hours.
7. Stir in vinegar, mustard, sugar, and dillseed.
8. Potato salad will be creamy.
9. Serve at room temperature.
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