Cold Potato Salad


6 each Potatoes -- large *
-- boiling water
1/2 teaspoon Salt
1 each Onion; medium -- minced
3 tablespoons Vinegar
1/2 teaspoon Mustard -- prepared
1 teaspoon Sugar
2 teaspoons Dillseed

* 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.