| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
German |
Salads |
7 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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 eat-lf.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
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