“Swanson® Beef Broth is the base for the sweet 'n' sour, celery seed-flavored, cooked salad dressing that's tossed with tender potatoes for a classic favorite.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Place potatoes in saucepan. Cover with water. Heat to a boil. Cook over low heat 20 minutes 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 minutes or until onion is tender.
- Toss potatoes, parsley and broth mixture until evenly coated. Serve warm.
Nutrition
Amount Per Serving (12 total)
- Calories
- 166 cal
- 8%
- Fat
- 0.2 g
- < 1%
- Carbs
- 37.3 g
- 12%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"I was looking for a german salad recipe like the one at one of our favorite restaurants. My husband and I did like this one but couldn't finish our portion because of the cider vinegar taste. I thin..." See morek I will try it again with just white distilled vinegar instead. I probably will not put celery seed in it either just because I'm not a big fan of that. This is a great recipe though and was easy to make."
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