Kalter Kartoffelsalat (Cold Potato Salad)

1. In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water.

2. Dice cooked potatoes. Add oil and minced onion; toss gently.

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

4. Hold at room temperature for 2 hours.

5. Stir in vinegar, mustard, sugar, and dill seed.

6. Potato salad will be creamy. Serve at room temperature.

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Nutrient	Quantity
Total fats	0.7231 g
Protein	1.8979 g
Carbohydrates	17.6248 g
Energy	84.7085 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0108 g
Water	140.808 g
Aspartic acid	0.1001 g
Calcium, Ca	93.3238 mg
Lutein + zeaxanthin	26.1583 g
Fiber, total dietary	2.7749 g
Carotene, beta	11.5417 g
Niacin	0.2502 mg
Vitamin A, RAE	1.0068 g
Arginine	0.1674 g
Riboflavin	0.0422 mg
Fatty acids, total saturated 20:1	0.0001 g
Glutamic acid	0.2838 g
Sodium, Na	7.7297 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0021 g
Total lipid (fat)	0.7231 g
Manganese, Mn	0.3323 mg
Fructose	1.5531 g
Proline	0.0132 g
Fatty acids, total saturated 16:0	0.0618 g
Sucrose	5.6517 g
Choline, total	6.7129 mg
Sugars, total	9.4132 g
Serine	0.0231 g
Fatty acids, total saturated 18:0	0.0086 g
Vitamin B-6	0.1435 mg
Selenium, Se	1.1081 g
Ash	0.7547 g
Fatty acids, total saturated 18:1 undifferentiated	0.4075 g
Pantothenic acid	0.1365 mg
Phenylalanine	0.0556 g
Copper, Cu	0.0807 mg
Betaine	0.11 mg
Thiamin	0.0687 mg
Methionine	0.0082 g
Iron, Fe	1.0329 mg
Carbohydrate, by difference	17.6248 g
Phosphorus, P	47.4943 mg
Folate, total	21.39 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Alanine	0.0231 g
Valine	0.0701 g
Fatty acids, total saturated 18:2 undifferentiated	0.0547 g
Glycine	0.0275 g
Carotene, alpha	0.0583 g
Glucose (dextrose)	2.2117 g
Fatty acids, total saturated 14:0	0.0048 g
Zinc, Zn	0.4262 mg
Isoleucine	0.0476 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	0.0613 g
Leucine	0.0663 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	22.066 IU
Folate, DFE	21.39 g
Tryptophan	0.0154 g
Vitamin C, total ascorbic acid	9.4303 mg
Phytosterols	21.708 mg
Tyrosine	0.0154 g
Vitamin K (phylloquinone)	1.9421 g
Fatty acids, total saturated	0.077 g
Histidine	0.0288 g
Fatty acids, total monounsaturated	0.41 g
Threonine	0.0473 g
Folate, food	21.39 g
Cryptoxanthin, beta	0.2333 g
Vitamin E (alpha-tocopherol)	0.0337 mg
Magnesium, Mg	24.2657 mg
Lysine	0.0865 g
Potassium, K	246.617 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
Mustard	0.5 teaspoon	0.1575	0.0272	0.0024
Water	0	0	0	0
dill seed	2 teaspoons	12.81	2.3171	0.6107