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

* 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.