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Recipe by: obella
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See below ingredients and instructions of the recipe
6 lg Potatoes
Boiling water
1/2 ts Salt
1 md Onion, minced
3 tb Vinegar
1/2 ts Mustard
1 ts Sugar
2 ts Dillseed
* 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
dillseed. Potato salad will be creamy. Serve at room temperature.
"International Creative Cookbooks"
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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