|
|
Kartoffelsalat (Warm Potato
Salad)
|
|
Ingredients
-
10 medium potatoes (about
3 pounds)
-
1 can (14 1/2 ounces)
Beef Broth
-
1/4 cup all-purpose flour
-
3 tablespoons sugar
-
1/2 teaspoon celery seed
-
1/2 teaspoon salt
-
1/8 teaspoon pepper
-
1/4 cup cider vinegar
-
1 medium onion, chopped
(about 1/2 cup)
-
3 tablespoons chopped
fresh parsley
|
|
Directions
-
In Dutch oven place
potatoes. Cover with water.
-
Over high heat, heat to a
boil.
-
Cook 20 minutes or until
tender. Drain. Cut into cubes.
-
In medium saucepan
gradually mix broth into flour, sugar, celery seed, salt and pepper
until smooth.
-
Add vinegar and onion.
-
Over medium heat, cook
until mixture boils and thickens, stirring constantly.
-
Reduce heat to low.
-
Cook 5 minutes or until
onion is tender.
-
In large bowl toss
potatoes, parsley and broth mixture until evenly coated.
Note: Serves 12
|
|
|
|
Featured Items |
|
|
|
|
Lebkuchen Recipe
Contest Winners!
View The Winners,
and Their Recipes
[Details]
|
|
|
|
|
Jacobs Kroenung Coffee
17.6oz

Only $8.49
|
|
|
|
|
Underberg Bar Pack
12
Bottles

Only $19.99
|
|
|
|
|
Milka Ganze Hazelnuss Bar
100g

Only $2.59
|
|
|
|
|
Ferrero Duplo
10
Pieces

Only $7.99
|
|
|
|
Interested in Advertising?
|
|