Recipe - German Hot Potato Salad

2 One half pound Sliced unpeeled round red
potato (8 cups) (1/4inch)
2 tablespoon Minced fresh parsley
One half teaspoon Celery seeds
Vegetable cooking spray
4 sl Turkey bacon, minced
1 cup Chopped onion
2 One half tablespoon Allpurpose flour
6 1/3 tablespoon Cider vinegar
1 tablespoon Sugar
One fourth teaspoon Pepper
10 One half ounce 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.

Nutr. Links: 4716 0 0 0 68 0 0 0 0 0 0

Per serving: 159 Calories; 2g Fat (14% calories from fat); 6g Protein; 29g
Carbohydrate; 4mg Cholesterol; 333mg Sodium

Posted to Digest eatlf.v096.n246

Recipe by: Cooking Light, May 1994, page 93

From: tpogue@ids2.idsonline.com (terry pogue)

Date: Fri, 13 Dec 1996 17:13:22 +0100