Prep 15 mins
Cook 20 mins
I had an Oktoberfest party this year so did some investigating to find some good recipes. Everyone brought one of the dishes from the recipes I provided. This is one of them
- 10 medium potatoes, peeled and halved (about 3 pounds)
- 1 (14 1/2 ounce) can beef broth
- 1⁄4 cup all-purpose flour
- 3 tablespoons sugar
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 cup cider vinegar
- 1 medium onion, chopped (about 1/2 cup)
- 3 tablespoons fresh parsley, chopped
- Cut potatoes into bite sized pieces.
- In Dutch oven place potatoes. Cover with water. Over high heat, heat to a boil. Cook 20 minutes or until tender. Drain. Cut into cubes.
- In medium saucepan gradually mix broth into flour, sugar, celery seed, salt and pepper until smooth. Add vinegar and onion. Over medium heat, cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cook 5 minutes or until onion is tender.
- In large bowl toss potatoes, parsley and broth mixture until evenly coated.
- **this can be made ahead and slightly warmed in the microwave.
The recipe was great! We had to use a different kind of potato and it must have been softer because instead of German Potato Salad we had Mashed German Potatoes. But the flavors and textures were still excellent! Thanks for the recipe!!
This had a good beef flavor and we did like it, but it was too sweet for us and a little bit plain. Adding extra vinegar, pepper and parsley, and some (low fat) bacon bits did bring it closer to our expectation.
I thought this was good, and DH really enjoyed it. I'm not sure I'm super-familiar with the flavor we were going for, but per DH it tasted pretty authentic :). I did have to use chicken broth b/c it was all I had; I imagine beef or veg would make a big difference. For what it's worth, I personally preferred the recipe served lukewarm.