Hot German Style Potato Salad
|Red potatoes||1 1⁄2 Pound|
|Water||1⁄4 Cup (4 tbs)|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Unbleached flour||2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Apple cider vinegar||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Maple syrup||1 Teaspoon|
|Fresh minced parsley||1 Tablespoon|
Pierce the potatoes all over with a fork.
Arrange them in a circle, without crowding, in a 9" pie plate.
Sprinkle with the water and invert another pie plate over the top as a lid.
Microwave on high for 5 minutes.
Flip the potatoes, cover, and microwave on high for 3 to 5 minutes, or until almost tender.
Let stand, covered, for 10 minutes.
In a 2-quart casserole, combine the onions and celery.
Cover with a lid and microwave on high for 2 minutes, or until crisp-tender.
Stir in the flour and pepper.
Cover and microwave on high for 1 minute.
Add the stock, vinegar, soy sauce, and maple syrup.
Microwave on high for 2 minutes.
Stir, then microwave on high for 2 to 3 minutes, or until the mixture thickens.
Drain the potatoes and cut into 1/2" slices.
Add to the casserole and stir gently to combine.
Cover with a lid and microwave on high for 1 to 2 minutes, or until heated through.
Sprinkle with the parsley.