Recipes

Warm German Potato Salad

From Crocktober.ca

DATE: Thursday, October 1st, 2009

Ingredients

1. 4 slices bacon, cooked and crumbled (drippings reserved)
2. 1 cup (250 mL) chicken broth
3. ¼ cup (50 mL) apple cider vinegar
4. ¼ (50 mL) cup sugar
5. 1 tbsp (15 mL) grainy Dijon mustard
6. 2 lbs (about 6 cups) yellow fleshed potatoes, washed and diced (uniform pieces about 1-
   ¼ inch)
7. 2 tbsp (25 mL) each: reserved bacon drippings or olive oil, sour cream
8. ¼ cup (50 mL) green onion or chives, finely chopped
9. 1 celery stalk, diced
10. Salt & pepper, to taste
11. ¼ cup (50 mL) finely chopped parsley

Preparation

1. Combine broth, vinegar, sugar and mustard in Crock-Pot® stoneware.
2. Add potatoes, stir, cover; cook on LOW for 4 hours or until fork tender, stir occasionally after 2 hours.
3. Stir in bacon drippings, sour cream, green onions, celery and top with crumbled bacon.
4. Season with salt and pepper, garnish with parsley.
5. Serve warm or cold.