6 medium to large potatoes (peeled and quartered)

Boiling, salted water

1 onion, minced

2 tablespoons oil

3 tablespoons vinegar

½ cup water

¼ to ½ tsp sugar

Ground pepper to taste

Mustard to taste

Cook potatoes until tender; drain, saving ¾ cup of the liquid. Dice potatoes and add minced onion and oil and toss. Bring the reserved ¾ cup of liquid to a boil, pour over the potatoes and onion. Let stand several hours at room temperature, but do not chill. Still in vinegar and mustard or pepper, parsley or dill and sugar, If desired. Chill in refrigerator. This makes a creamy potato salad. Serve with sausages, fish, pork schnitzel, or whatever.