Low Fat Hot German Potato Salad
|Ham stock||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Pared potatoes||1 1⁄2 Pound, cut into 1/4 inch slices|
|Onion||4 Ounce, diced|
|Celery rib||1 , diced|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Artificial sweetener||1⁄4 Teaspoon (Equal 4 Teaspoons Sugar)|
|Salt||1 1⁄2 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
In medium saucepan, bring stock and water to boil.
Add potatoes; cook until tender but still firm.
Using a slotted spoon, remove potatoes from stock; set aside.
Add onion and celery to stock.
Cook until vegetables are tender and stock is reduced to approximately 1/2 cup.
In measuring cup dissolve flour in vinegar; add sweetener and seasonings.
Stir into stock in saucepan; cook until thickened.
Pour over potatoes and toss gently.
Serve at once.