Ingredients
10 medium potatoes
1 3/4 c. Swanson® Beef Broth
1/4 c. cider vinegar
1/4 c. all-purpose flour
3 tbsp. sugar
1/2 tsp. celery seed
tsp. ground black pepper
1 medium onion
3 tbsp. chopped fresh parsley
Preparation
Step 1Place the potatoes into 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.Step 2Stir 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 the heat to low. Cook for 5 minutes or until the onion is tender.Step 3Add the parsley and broth mixture to the potatoes and stir to coat. Serve warm.Step 4You can let this dish stand for a few minutes before serving. The dressing will soak into the warm potatoes-delicious!
