German Potato Salad

• 10 medium potatoes
• 1 3/4 cups Swanson(R) Beef Broth (Regular, 50% Less Sodium or Certified Organic)
• 1/4 cup cider vinegar
• 1/4 cup all-purpose flour
• 3 tablespoon sugar
• 1/2 teaspoon celery seed
• 1/8 teaspoon ground black pepper
• 1 medium onion , chopped (about 1/2 cup)
• 3 tablespoons chopped fresh parsley

1. 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. 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. the parsley and broth mixture to the potatoes and stir to coat. Serve warm.
4. You can let this dish stand for a few minutes before serving. The dressing will soak into the warm potatoes-delicious!

potatoes, swanson, cider vinegar, allpurpose, sugar, celery, ground black pepper, onion, parsley

Taken from www.myrecipes.com/recipe/german-potato-salad (may not work)