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Ingredients
10 Medium potatoes
1 3/4 Cups beef broth
1/4 Cup cider vinegar
1/4 Cup all-purpose flour
3 Tablespoons sugar
1/2 Teaspoon celery seed
1/8 Teaspoon ground black pepper
1/2 Cup onion, chopped
3 Tablespoons chopped fresh parsley
Instructions
Place potatoes in a 4 quart saucepan. Add water to cover. Heat over high heat to a boil, reduce the heat to low. Cook for 20 minutes or until the potatoes are tender; drain. Let cool and cut in cubes. Place the potatoes into a large bowl.
Stir the broth, vinegar, flour, sugar, celery seed and black pepper in the saucepan. Stir in the onion. Cook and stir over medium-high heat until the mixture boils and thickens. Reduce heat to low; cook for 5 minutes or until the onion is tender.
Add the parsley and broth mixture to the potatoes and stir to coat. Serve warm.