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Hot German-Style Potato Salad
4 h 25 m
Diabetic Living Magazine
“Most people think of potato salad as a cold side dish reserved for picnics or barbecues. Not this one! This hearty recipe pairs potatoes and onions in a slow cooker, where they cook until tender. Served warm and topped with chunks of cooked turkey bacon, this easy side dish is lovely served on a bed of baby spinach.”
6 cups peeled potatoes, cut into ¾-inch cubes
1 cup chopped onion
1 cup water
⅔ cup cider vinegar
¼ cup sugar
2 tablespoons quick-cooking tapioca
½ teaspoon salt
¼ teaspoon celery seeds
¼ teaspoon ground pepper
4 slices turkey bacon, cooked according to package directions and chopped
1In a 3½- or 4-quart slow cooker (see Tip), combine potatoes and onion. Combine the water, cider vinegar, sugar, tapioca, salt, celery seeds, and pepper in a medium bowl; pour over potatoes in cooker.
2Cover and cook on Low for 8 to 9 hours or on High for 4 to 4½ hours. Stir in bacon.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.