Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         pounds  sliced unpeeled round red potato -- (8 cups) (1/4-inch)
  2        tablespoons  minced fresh parsley
     1/2      teaspoon  celery seeds
                        vegetable cooking spray
  4             slices  turkey bacon -- minced
  1                cup  chopped onion
  2 1/2    tablespoons  all-purpose flour
  6 1/3    tablespoons  cider vinegar
  1         tablespoon  sugar
     1/4      teaspoon  pepper
  10 1/2        ounces  beef broth -- (1 can)

Preparation:

Place potato in a Dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain and place in a large bowl. Sprinkle with parsley and celery seeds; set aside. Coat a medium non stick skillet with cooking spray; place over medium high heat until hot. Add bacon, and saute 3 minutes or until crisp. Add onion, and saute 3 minutes or until tender. Add to potato mixture. Place flour in a small bowl. Gradually add vinegar, stirring with a wire whisk until blended; set aside. Combine sugar, pepper, and broth in skillet. Bring to a boil, and cook 2 minutes. Add flour mixture to skillet, and cook 3 minutes or until thickened (mixture will reduce to about 1 cup). Pour over potato mixture, and toss gently to coat. Serving Ideas : Serve warm.

Nutritional Information:

59 Calories (kcal); 2g Total Fat; (24% calories from fat); 4g Protein; 8g Carbohydrate; 7mg Cholesterol; 328mg Sodium