German Potato Salad
Recipe from
Swanson Broth & Stock
A favorite at barbecues, picnics and buffets, this classic potato salad features a cooked, sweet 'n' sour salad dressing tossed with tender potatoes.
Servings:
12
Prep Time:
15 mins
Total Time:
45 mins
Ingredients
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10medium potatoessee savings
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1 3/4Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)see savings
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1/4 cupcider vinegarsee savings
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1/4 cupall-purpose floursee savings
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3 tbsp.sugarsee savings
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1/2 tsp.celery seedsee savings
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1/8 tsp.ground black peppersee savings
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1medium onion, chopped (about 1/2 cup)see savings
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3 tbsp.chopped fresh parsleysee savings
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Directions
1.
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 in cubes. Place the potatoes into a large bowl.
2.
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.
3.
Add the parsley and broth mixture to the potatoes and stir to coat. Serve warm.
Tip:
You can let this dish stand for a few minutes before serving. The dressing will soak into the warm potatoes-delicious!
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