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German Potato Salad

By: Campbell's Kitchen  
"Swanson® Beef Broth is the base for the sweet 'n' sour, celery seed-flavored, cooked salad dressing that's tossed with tender potatoes for a classic favorite."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 53 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 10 medium potatoes
  • 1 3/4 cups Swanson® Beef Broth
  • 1/4 cup cider vinegar
  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 medium onion, chopped
  • 3 tablespoons chopped fresh parsley

Directions

  1. 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.
  2. 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.
  3. Toss potatoes, parsley and broth mixture until evenly coated. Serve warm.

Footnotes

  • Swanson Kitchen Tip: This recipe is also great using Swanson® Lower Sodium or Certified Organic Beef Broth in place of the regular beef broth.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 166 | Total Fat: 0.2g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2008 by tjadk23 
very yummy and tangy. Easy to make too MORE

 
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