Cold Potato Salad - cooking recipe

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

Preparation

In medium saucepan cook potatoes in boiling salted water until tender.
Drain, reserving 3/4 cup of potato water.
Dice potatoes.
Add oil, minced onion and chopped celery; 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.