Ingredients Jump to Instructions ↓

  1. 10 medium potato

  2. 1 3/4 Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)

  3. 1/4 cup cider vinegar

  4. 1/4 cup all-purpose flour

  5. 3 tablespoon sugar

  6. 1/2 teaspoon celery seed

  7. 1/9 teaspoon ground black pepper

  8. 1 medium onion , chopped (about 1/2 cup)

  9. 3 tablespoon chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Place 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.

  2. 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 the heat to low. Cook for 5 minutes or until the onion is tender.

  3. Add the parsley and broth mixture to the potatoes and stir to coat. Serve warm.

  4. Tip : You can let this dish stand for a few minutes before serving. The dressing will soak into the warm potatoes-delicious!


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