| 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: [email protected] (terry pogue) Date: Fri, 13 Dec 1996 17:13:22 +0100
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