With this recipe, you can have potato salad ready to serve in about 30 minutes. Great for a busy day or busy time of year.
WARM VINEGAR AND DILL POTATO SALAD (Pantry Cooking with Home Preserved Foods)
2 to 3 quarts water
4 cups sliced dried potatoes (shake potatoes down in the measuring cup to fill the 4 cups completely)
3 tablespoons dried onion
3 tablespoons white wine vinegar
3/4 teaspoon salt
1/4 cup dill relish
3 tablespoons olive oil
2 teaspoons dried dill weed
Bring water to a boil in a large saucepan or Dutch oven. Add potatoes and onions; boil about 15 minutes or until potatoes are tender. Drain and rinse with cold water. Allow potatoes and onions to drain about 10 minutes. Pour potatoes and onions into a bowl. Sprinkle warm potatoes with vinegar and salt; gently stir to combine. Add relish, olive oil, and dill weed; gently stir to combine. Serve warm or at room temperature or refrigerate until served. Serves 6 to 8.
