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Name: German Potato Salad
Prep time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 1/2 lb Peeled baking potato, (2; 1 tb Sugar; 1 tb Chopped fresh parsley; 1 1/2 tb All-purpose flour; 1/3 c Chopped cooked turkey bacon,; 1/8 ts Salt; 1/4 c Cider vinegar; 3/4 c Green Onions chopped; 1 c No-salt-added beef broth; 1/8 ts Pepper; 1/4 ts Celery seeds

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INGREDIENTS

1 1/2 lb Peeled baking potato, (2
1 tb Sugar
1 tb Chopped fresh parsley
1 1/2 tb All-purpose flour
1/3 c Chopped cooked turkey bacon,
1/8 ts Salt
1/4 c Cider vinegar
3/4 c Green Onions ; chopped
1 c No-salt-added beef broth
1/8 ts Pepper
1/4 ts Celery seeds

Servings

INSTRUCTIONS

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.

NOTES

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German Potato Salad

1 1/2 lb Peeled baking potato, (2 
1 tb Sugar 
1 tb Chopped fresh parsley 
1 1/2 tb All-purpose flour 
1/3 c Chopped cooked turkey bacon, 
1/8 ts Salt 
1/4 c Cider vinegar 
3/4 c Green Onions chopped
1 c No-salt-added beef broth 
1/8 ts Pepper 
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.

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 4 Servings

Calories: 52
Calories from Fat: 1 (2%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 184.6mg		6 %
Potassium 33.5mg		1 %
Total Carbohydrate 12.3g		4 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 12g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 52

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