Crock-pot hot potato salad

Yield: 6 Servings

Measure Ingredient
6 Bacon slices
1½ teaspoon Salt
½ teaspoon Pepper
2 tablespoons Sugar
3 tablespoons Flour
½ teaspoon Celery seed
⅔ cup Vinegar
⅔ cup Water
⅔ cup Finely chopped onion
3 Eggs; hard-boiled and sliced
Parsley sprigs
7 cups Boiled or canned potatoes; sliced or diced (up to 8)

Place bacon in cold skillet. Fry over medium heat until crisp. Drain on absorbent paper. To hot bacon drippings, add salt, pepper, sugar, flour and celery seed; blend. Combine vinegar and water. Add gradually to hot bacon dripping mixture over medium to low heat. Simmer until mixture thickens, stirring constantly. Remove from heat. Add potatoes and onion. Stir gently until dressing is completely mixed. Plug in crock-pot and preheat 5 minutes. Place potato mixture in pot. Garnish with bacon, egg slices and parsley. Keep warm for serving. Makes 6 to 8 servings.

Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary" <diane@...> on Nov 20, 1997

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