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    German Potato Salad


    Source of Recipe


    Cooking Light, Mar/Apr 1993, page 146

    Recipe Introduction


    This is probably best saved for living lean due to the turkey bacon, unless you choose to omit it or reduce the amount

    List of Ingredients




    1 1/2 pounds peeled baking potato (2 large) cut into 1/4-inch slices
    1 cup no-salt-added beef broth
    3/4 cup chopped green onions
    1 tablespoon sugar or splenda
    (original recipe calls for 1/8 teaspoon salt )
    1/8 teaspoon pepper
    1 1/2 tablespoons finely ground oat flour
    1/4 cup cider vinegar
    1/3 cup chopped cooked turkey bacon (4 slices) -- may wish to omit
    1 tablespoon chopped fresh parsley
    1/4 teaspoon celery seeds

    Recipe



    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.

 

 

 

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