GERMAN POTATO SALAD

GERMAN POTATO SALAD V


10 medium potatoes
1-3/4 cups beef broth
¼ cup cider vinegar
¼ cup all-purpose flour
3 Tbsp. sugar
/2 tsp. celery seed
1/8 tsp. ground black pepper
1 medium onion, chopped (about ½ cup)
3 Tbsp. chopped fresh parsley


Place the potatoes into a 4-quart saucepan. Add water to cover. Heat over high heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the potatoes are tender. Drain. Let cool and cut into cubes. Place the potatoes into a large bowl.

Stir the broth, vinegar, flour, sugar, celery seed and black pepper in the saucepan. Stir in the onion. Cook and stir over medium-high heat until the mixture boils and thickens. Reduce the heat to low. Cook for 5 minutes or until the onion is tender.

Add the parsley and broth mixture to the potatoes and stir to coat. Serve warm.

Yield: 12 servings.