Kartoffelsalat

==Description==
Makes about 12 servings
===Ingredients===
*10 medium potatoes (about 3 pounds) 
*1 can (14 1/2 ounces) 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 chopped fresh parsley 
===Directions===
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. 
===Other Links===
==See also==
Category:German Salads
Category:German Recipes
Category:celery seed Recipes
Category:parsley Recipes
category:flour Recipes
category:cider vinegar Recipes
category:celery seed Recipes
category:beef broth Recipes
category:Potato Recipes
category:vinegar Recipes
category:parsley Recipes
category:pepper Recipes
category:water Recipes
category:Sugar Recipes
category:granulated sugar Recipes
category:Onion Recipes
category:salt Recipes