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    Salad: German Hot Potato Salad


    Source of Recipe


    Cooking Light, May 1994, page 93

    List of Ingredients




    2 1/2 pounds sliced unpeeled round red potato (8 cups) (1/4-inch)
    2 tablespoons minced fresh parsley
    1/2 teaspoon celery seeds
    Vegetable cooking spray
    4 slices turkey bacon minced (may wish to reduce or omit)
    1 cup chopped onion
    2 1/2 tablespoons finely ground oat flour
    6 1/3 tablespoons cider vinegar
    1 tablespoon sugar or splenda
    1/4 teaspoon pepper
    10 1/2 ounces beef broth (1 can), low sodium

    Recipe



    Place potato in a Dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain and place in a large bowl. Sprinkle with parsley and celery seeds; set aside.

    Coat a medium non stick skillet with cooking spray; place over medium high heat until hot. Add bacon, and sauté 3 minutes or until crisp. Add onion, and sauté 3 minutes or until tender. Add to potato mixture.

    Place flour in a small bowl. Gradually add vinegar, stirring with a wire whisk until blended; set aside.

    Combine sugar, pepper, and broth in skillet. Bring to a boil, and cook 2 minutes. Add flour mixture to skillet, and cook 3 minutes or until thickened (mixture will reduce to about 1 cup). Pour over potato mixture, and toss gently to coat. Serve warm.

 

 

 

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