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Hot Potato Salad

6 Whole bacon slices
1 1/2 Tsp. salt
1/2 Tsp. pepper
2 Tbsp. sugar
3 Tbsp. flour
1/2 Tsp. celery seed
2/3 C. vinegar
2/3 C. water
2/3 C. finely chopped onion
3 Whole eggs -- hard-boiled and sliced
parsley sprigs
7 C. to 8 c. boiled or canned potatoes


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 slow cooker 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.

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