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3 hours
Prep: 20 minutes
Cook: 10 minutes
156 calories per serving view nutrition facts
6 servings
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| 6 | each | potatoes | large, peeled, quartered |
| 1 | x | water | boiling |
| 1/2 | teaspoon | salt | |
| 1 | each | onion | medium, minced |
| 3 | tablespoons | vinegar | |
| 1/2 | teaspoon | prepared mustard | prepared |
| 1 | teaspoon | sugar | |
| 2 | teaspoons | dill seed |
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.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 211mg | 9% |
| Total Carbohydrate 36.0g | 12% |
| Dietary Fiber 3.0g | 14% |
| Sugars 3.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 0% | Vitamin C | 23% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I really liked this marinade for beef steak (chuck steak is good) I found that refrigerating this with the meat in the sauce in a plastic sealed bag makes is easier to keep all sides covered. The flavor enhanced the longer it was refrigerated. I also used red wine vinegar, because it is better for the beef. thanks
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