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German Potato Salad #4

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  • 1 1/2 lb Peeled baking potato, (2 large) cut into 1/4-inch slices
  • 1 c No-salt-added beef broth
  • 3/4 c Chopped green onions
  • 1 tb Sugar
  • 1/8 ts Salt
  • 1/8 ts Pepper
  • 1 1/2 tb All-purpose flour
  • 1/4 c Cider vinegar
  • 1/3 c Chopped cooked turkey bacon, (4 slices)
  • 1 tb Chopped fresh parsley
  • 1/4 ts Celery seeds


Place potato in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 6 minutes or until just tender; drain.
Combine beef broth and next 4 ingredients in a saucepan. Bring to a boil, reduce heat, and simmer 5 minutes.
Place flour in a small bowl. Gradually add vinegar, stirring with a wire whisk until blended. Add to broth mixture, stirring well. Bring to a boil, and cook 2 minutes, stirring constantly.
Combine potato, broth mixture, turkey bacon, parsley, and celery seeds in a bowl, and toss gently to coat. Yield: 4 servings (serving size: 1 cup).
Per serving: 265 Calories; 11g Fat (35% calories from fat); 12g Protein; 31g Carbohydrate; 17mg Cholesterol; 784mg Sodium
Recipe by: Cooking Light, Mar/Apr 1993, page 146
Posted to MC-Recipe Digest V1 #416 by on Jan 28, 1997.