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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut potatoes into bite sized pieces. | 2. 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. | 3. 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. | 4. In large bowl toss potatoes, parsley and broth mixture until evenly coated. | 5. **this can be made ahead and slightly warmed in the microwave. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	10	pounds	peeled halved	3492.6654	793.334	92.9865	4.0823
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
purpose flour	1/4	cup		-	-	-	-
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
celery seed	1/2	teaspoon		3.92	0.4135	0.1807	0.2527
salt	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
cider vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.