Cold Potato Salad

1. In medium saucepan cook potatoes in boiling salted water until tender.

2. Drain, reserving 3/4 cup of potato water.

3. Dice potatoes.

4. Add oil, minced onion and chopped celery; toss gently.

5. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.

6. Keep at room temperature for 2 to 3 hours.

7. Stir in vinegar, mustard, sugar, and dillseed.

8. Potato salad will be creamy.

9. Serve at room temperature.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	14.7256 g
Protein	1.9146 g
Carbohydrates	17.6521 g
Energy	208.626 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0514 g
Water	141.3371 g
Aspartic acid	0.1001 g
Calcium, Ca	93.9947 mg
Lutein + zeaxanthin	47.9167 g
Fiber, total dietary	2.7935 g
Fatty acids, total saturated 22:0	0.0098 g
Carotene, beta	21.9833 g
Niacin	0.2548 mg
Vitamin A, RAE	1.8877 g
Fatty acids, total trans-polyenoic	0.2467 g
Arginine	0.1674 g
Riboflavin	0.0429 mg
Tocopherol, beta	0.1638 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.8735 g
Fatty acids, total saturated 20:1	0.0668 g
Glutamic acid	0.2838 g
Sodium, Na	7.8463 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0207 g
Total lipid (fat)	14.7256 g
Manganese, Mn	0.3323 mg
Fructose	1.5531 g
Proline	0.0132 g
Fatty acids, total saturated 16:0	0.4795 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	6.3517 g
Sucrose	5.6517 g
Choline, total	6.7158 mg
Sugars, total	9.4209 g
Serine	0.0231 g
Fatty acids, total saturated 18:0	0.17 g
Vitamin B-6	0.1446 mg
Selenium, Se	1.1134 g
Ash	0.7627 g
Fatty acids, total saturated 18:1 undifferentiated	5.4848 g
Pantothenic acid	0.1377 mg
Phenylalanine	0.0556 g
Fatty acids, total polyunsaturated 22:1 c	0.0197 g
Copper, Cu	0.0816 mg
Betaine	0.11 mg
Thiamin	0.0691 mg
Methionine	0.0082 g
Iron, Fe	1.0424 mg
Carbohydrate, by difference	17.6521 g
Phosphorus, P	47.8327 mg
Folate, total	21.46 g
Tocopherol, gamma	14.1232 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0204 g
Alanine	0.0231 g
Valine	0.0701 g
Fatty acids, total saturated 18:2 undifferentiated	6.4861 g
Glycine	0.0275 g
Carotene, alpha	0.1167 g
Glucose (dextrose)	2.2117 g
Fatty acids, total saturated 14:0	0.0136 g
Zinc, Zn	0.4276 mg
Isoleucine	0.0476 g
Tocopherol, delta	4.3232 mg
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	7.5333 g
Leucine	0.0663 g
Tocotrienol, alpha	0.044 mg
Fatty acids, total trans-polyenoic 18:3i	0.167 g
Fatty acids, total polyunsaturated 18:2 i	0.0797 g
Vitamin A, IU	39.706 IU
Folate, DFE	21.46 g
Tryptophan	0.0154 g
Vitamin C, total ascorbic acid	9.8387 mg
Phytosterols	21.708 mg
Fatty acids, total polyunsaturated 16:1 c	0.0186 g
Fatty acids, total polyunsaturated 18:1 c	5.0772 g
Fatty acids, total saturated 20:0	0.0504 g
Tyrosine	0.0154 g
Vitamin K (phylloquinone)	3.4442 g
Fatty acids, total saturated	0.7252 g
Histidine	0.0288 g
Fatty acids, total monounsaturated	5.5928 g
Threonine	0.0473 g
Folate, food	21.46 g
Cryptoxanthin, beta	0.4667 g
Vitamin E (alpha-tocopherol)	3.075 mg
Fatty acids, total trans	0.2467 g
Magnesium, Mg	24.4523 mg
Lysine	0.0865 g
Potassium, K	248.857 mg
Cystine	0.0044 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	0.5 teaspoon	0	0	0
Onion	1	44	10.274	0.11
Potato	6	0	0	0
Vinegar	3 tablespoons	9.387	0.4157	0
Celery	3	0	0	0
Mustard	1 teaspoon	0.315	0.0545	0.0049
dill seed	2 teaspoons	12.81	2.3171	0.6107
salad oil	1 tablespoon	123.76	0	14