Provided by Campbell's Kitchen
PLACE potatoes in saucepan. Cover with water. Heat to a boil. Cook over low heat 20 min. 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 min. or until onion is tender.
TOSS potatoes, parsley and broth mixture until evenly coated. Serve warm.
TIP: Swanson Kitchen Tip: This recipe is also great using Swanson® Lower Sodium or Certified Organic Beef Broth in place of the regular beef broth.
This recipe has been added to the following public cookbooks:
My Cook Book,
Franklyn Cookbook,
Potato Salad Cookbook,
Dave's Cook Book,
Dave's Personal Chef
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Miss6ft3and1516
07/21/08 04:06 AM |
Instructions lackingOdd recipe. You can't just mix 1/4 cup flour into 2 cups of liquid. Anyone brave enough to try this strange recipe will hopefully know that that much liquid must be shaken with flour vigorously, in something with a tight-fitting lid, for them to mix properly, then put in pan. Personally, I would saute the onion in a little bit of oil first [browned onion is much tastier], then mix the flour in to coat the onion, before adding the liquids and the rest of the ingredients. It's hard to believe this recipe came from Campbell's and not a 'not so bright' amateur! |
| ★ ☆ ☆ ☆ ☆ | Lucy Jean H
07/04/08 07:28 PM |
Campbells German potato Salad.Beef broth and flour? Not like any german potao salad I ever had. Wheres the bacon? |
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