2 pounds potato, peeled and diced
1 tablespoon olive oil
1 onion, chopped
3 large carrots, diced
8 green onions, chopped
1 1/2 cups celery seed
4 teaspoons salt
3 tablespoons dried dill weed
3 cups white wine
3/4 cup water
2 tablespoons lemon juice
1/2 cup cider vinegar
2 tablespoons crushed oregano
1 teaspoon dry mustard
3/4 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
1 1/2 teaspoons vegetable oil
In a large bowl, mix the olive oil, onion, carrots, and green onions. Fold in the celery seed. Place the potato mixture in three 8x8 inch plastic dish or bowl.
Layer the white wine into the bottom of the plastic dish or bowl. Pour water over all and sprinkle with lemon juice and vinegar. Dot with crushed oregano, dill weed, white wine, water and lemon juice. Chill overnight.
While the salad is chilling, place the potatoes into a saucepan and place on heat, to 250 degrees F (100 degrees C). Cover and simmer about 5 hours, until tender. Drain any remaining liquid. Drain fat and remove skins on all but one potato. Cut potatoes into 1/4 inch slices.