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Kartoffelsalat (Warm Potato
Salad)
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Ingredients
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10 medium potatoes (about
3 pounds)
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1 can (14 1/2 ounces)
Beef Broth
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1/4 cup all-purpose flour
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3 tablespoons sugar
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1/2 teaspoon celery seed
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1/4 cup cider vinegar
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1 medium onion, chopped
(about 1/2 cup)
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3 tablespoons chopped
fresh parsley
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Directions
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In Dutch oven place
potatoes. Cover with water.
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Over high heat, heat to a
boil.
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Cook 20 minutes or until
tender. Drain. Cut into cubes.
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In medium saucepan
gradually mix broth into flour, sugar, celery seed, salt and pepper
until smooth.
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Add vinegar and onion.
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Over medium heat, cook
until mixture boils and thickens, stirring constantly.
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Reduce heat to low.
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Cook 5 minutes or until
onion is tender.
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In large bowl toss
potatoes, parsley and broth mixture until evenly coated.
Note: Serves 12
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