GERMAN POTATO SALAD

10 medium potatoes
1 can (14 ½ oz.) Beef Broth
¼ cup all-purpose flour
3 tbsp. sugar
½ tsp. celery seed
½ tsp. salt
1/8 tsp. pepper
1 medium onion, chopped
3 tbsp. chopped fresh parsley

PLACE potatoes with water to cover in saucepan. Heat to boil. Cook over low heat 20 min.
or until tender. Drain. Cool and cut into cubes.

MIX broth, vinegar, flour, sugar, celery seed, salt and pepper in saucepan. Add onion. Cook until mixture boils and thickens, stirring. Cook over low heat 5 min. or until onion is tender.

TOSS potatoes, parsley and broth mixture until evenly coated. Serve warm. Serves 12.

TIP: Use round white or red potatoes with a firm, waxy texture.

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