Just Dutch Oven Recipes Home|
Tap 'Back' for the recipe list you were browsing.
German Hot Potato Salad
2 1/2 lb Sliced unpeeled round red potato (8 cups) (1/4-inch)
2 tb Minced fresh parsley
1/2 ts Celery seeds
Vegetable cooking spray
4 sl Turkey bacon, minced
1 c Chopped onion
2 1/2 tb All-purpose flour
6 1/3 tb Cider vinegar
1 tb Sugar
1/4 ts Pepper
10 1/2 oz Beef broth (1 can)
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 saute 3 minutes or until crisp. Add onion, and saute 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. Yield: 7 servings (serving size: 1 cup).