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    Salad: 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

    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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