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| Hot version of oil and vinegar potato salad. | |||||
| Ingredients: | |||||
| 8 med | potatoes, peeled, cut into 1/4 in. slices | ||||
| 2 ribs | celery | ||||
| 1 large | onion | ||||
| 1 C | water | ||||
| 2/3 C | white vinegar | ||||
| 1/3 C | sugar | ||||
| 2 Tbsp | quick-cooking tapioca | ||||
| 1 tsp | salt | ||||
| 3/4 tsp | celery seed | ||||
| 1/4 tsp | pepper | ||||
| 6 strips | bacon, cooked crisp and crumbled | ||||
| 1 Tbsp | dried parsley flakes | ||||
| Directions: | |||||
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In a slow cooker, combine potatoes, celery, and onion. In a small bowl, combine water, vinegar, sugar, tapioca, salt, celery seed, and pepper. Pour over potatoes; stir gently to coat.
Cover and cook on low for 6-8 hours or until potatoes are tender. Just before serving, sprinkle with bacon and parsley. Leftovers may be served cold with as good of results. |
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