1.8 cups beef broth 50% organic swanson® (Regular, Less Sodium or Certified )
0.5 teaspoon celery seed
0.3 cup cider vinegar
0.3 cup flour all-purpose
3 tablespoons parsley fresh chopped
0.1 teaspoon ground pepper black
0.5 cup onion chopped
10 medium potatoes
3 tablespoon sugar
Equipment
bowl
sauce pan
Directions
PLACE the potatoes into a 4-quart saucepan.
Add water to cover.
Heat over high heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the potatoes are tender.
Drain.
Let cool and cut in cubes.
Place the potatoes into a large bowl.STIR the broth, vinegar, flour, sugar, celery seed and black pepper in the saucepan. Stir in the onion. Cook and stir over medium-high heat until the mixture boils and thickens. Reduce the heat to low. Cook for 5 minutes or until the onion is tender.ADD the parsley and broth mixture to the potatoes and stir to coat.
Serve warm.Tip: You can let this dish stand for a few minutes before serving. The dressing will soak into the warm potatoes-delicious!
