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Add a photoServings: 6
Ingredients
- 6 x Potatoes, Large *
- 1 x ,Boiling Water
- 1/2 tsp Salt
- 1 x Onion, Medium, Chopped
- 3 tsp Vinegar
- 1/2 tsp Mustard, Prepared
- 1 tsp Sugar
- 2 tsp Dillseed Potatoes should be peeled and quartered.
Directions
- In medium saucepan cook potatoes in boiling salted water till tender. Drain, reserving 3/4 c. of potato water. Dice potatoes. Add in oil and chopped onion; toss gently. In small saucepan bring the 3/4 c. potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hrs.
- Stir in vinegar, mustard, sugar, and dillseed.
- Potato salad will be creamy. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 6 servings | |
| Calories 223 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 216mg | 9% |
| Potassium 1192mg | 34% |
| Total Carbs 50.63g | 14% |
| Dietary Fiber 6.4g | 21% |
| Sugars 3.57g | 2% |
| Protein 5.79g | 9% |
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