Kartoffelsalat (Warm German 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
Cooking:
- 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.
Serves: 12
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