Title: German Potato Salad
Categories: Salads
Yield: 4 Servings

1 1/2 lb Peeled baking potato, (2
-large) cut into 1/4-inch
-slices
1 c No-salt-added beef broth
3/4 c Chopped green onions
1 tb Sugar
1/8 ts Salt
1/8 ts Pepper
1 1/2 tb All-purpose flour
1/4 c Cider vinegar
1/3 c Chopped cooked turkey bacon,
-(4 slices)
1 tb Chopped fresh parsley
1/4 ts Celery seeds

Place potato in a saucepan; cover with water, and bring to a boil. Cover,
reduce heat, and simmer 6 minutes or until just tender; drain.

Combine beef broth and next 4 ingredients in a saucepan. Bring to a boil,
reduce heat, and simmer 5 minutes.

Place flour in a small bowl. Gradually add vinegar, stirring with a wire
whisk until blended. Add to broth mixture, stirring well. Bring to a boil,
and cook 2 minutes, stirring constantly.

Combine potato, broth mixture, turkey bacon, parsley, and celery seeds in a
bowl, and toss gently to coat. Yield: 4 servings (serving size: 1 cup).

Per serving: 265 Calories; 11g Fat (35% calories from fat); 12g Protein;
31g Carbohydrate; 17mg Cholesterol; 784mg Sodium

Recipe by: Cooking Light, Mar/Apr 1993, page 146

Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.