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German Hot Potato Salad
2 1/2 pounds red potatoes -- (8 cups) sliced unpeeled round (1/4-inch)
2 tablespoons minced fresh parsley
1/2 teaspoon celery seeds
Vegetable cooking spray
4 slices turkey bacon -- minced
1 cup chopped onion
2 1/2 tablespoons all-purpose flour
6 1/3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon pepper
10 1/2 ounces 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).
Serving Ideas: Serve warm.