6 ea Potatoes; Large *
1 x ;Boiling Water
1/2 t Salt
1 ea Onion; Medium, Minced
3 T Vinegar
1/2 t Mustard; Prepared
1 t Sugar
2 t Dill seed

* 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 dill seed. Potato
salad will be creamy. Serve at room temperature.