Kartoffelsalat

Description
Makes about 12 servings

Ingredients

 * 10 medium potatoes (about 3 pounds)
 * 1 can (14½ ounces) beef broth
 * ¼ cup all-purpose flour
 * 3 tablespoons sugar
 * ½ teaspoon celery seed
 * ½ teaspoon salt
 * ⅛ teaspoon pepper
 * ¼ cup cider vinegar
 * 1 medium onion, chopped (about ½ cup)
 * 3 tablespoons chopped fresh parsley

Directions

 * 1) In Dutch oven place potatoes.
 * 2) Cover with water.
 * 3) Over high heat, heat to a boil.
 * 4) Cook 20 minutes or until tender.
 * 5) Drain.
 * 6) Cut into cubes.
 * 7) In medium saucepan gradually mix broth into flour, sugar, celery seed, salt and pepper until smooth.
 * 8) Add vinegar and onion.
 * 9) Over medium heat, cook until mixture boils and thickens, stirring constantly.
 * 10) Reduce heat to low.
 * 11) Cook 5 minutes or until onion is tender.
 * 12) In large bowl toss potatoes, parsley and broth mixture until evenly coated.