German Potato Salad

Campbell's German Potato Salad Recipe

A favorite at barbecues, picnics and buffets, this classic potato salad features a cooked, sweet 'n' sour salad dressing  tossed with tender potatoes.

At a glance

Prep

15 min.

Total

45 min.

Serves

12

Servings: 3/4 cup per serving

Cook: 30 min.

Made With

  • Swanson® Beef Broth

    Swanson® Beef Broth

  • Swanson® 50% Less Sodium Beef Broth

    Swanson® 50% Less Sodium Beef Broth

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What You'll Need

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

How to Make It

  • 1

    Place 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

    Stir 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

    Add the parsley and broth mixture to the potatoes and stir to coat. Serve warm.

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  • Tip: You can let this dish stand for a few minutes before serving. The dressing will soak into the warm potatoes-delicious!
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RID#23852

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