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Ingredients45 m servings 166 cals
Original recipe yields 12 servings
- Place potatoes in saucepan. Cover with water. Heat to a boil. Cook over low heat 20 minutes or until potatoes are tender. Drain. Cool and cut into cubes.
- Mix broth, vinegar, flour, sugar, celery seed, salt and black pepper in saucepan. Add onion. Cook until mixture boils and thickens, stirring constantly. Cook over low heat 5 minutes or until onion is tender.
- Toss potatoes, parsley and broth mixture until evenly coated. Serve warm.
- Swanson Kitchen Tip: This recipe is also great using Swanson® Lower Sodium or Certified Organic Beef Broth in place of the regular beef broth.
Per Serving: 166 calories; 0.2 g fat; 37.3 g carbohydrates; 4.3 g protein; 0 mg cholesterol; 239 mg sodium. Full nutrition
ReviewsRead all reviews 3
I was looking for a german salad recipe like the one at one of our favorite restaurants. My husband and I did like this one but couldn't finish our portion because of the cider vinegar taste. ...