Serves: 6
1. Place potatoes in 3-quart saucepan add enough water just to cover potatoes. Cover and heat to boiling reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender drain. Let stand until cool enough to handle. Cut potatoes into 1/4-inch slices.
2. Cook bacon in 10-inch skillet over medium heat until crisp. Remove bacon from skillet drain on paper towels.
3. Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly remove from heat.
4. Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute remove from heat.
5. Stir in potatoes and bacon. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly.
NUTRITION FACTS: 1 Serving (about 2/3 cup): Calories 130 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 5mg Sodium 260mg Carbohydrate 28g (Dietary Fiber 3g) Protein 3g % DAILY VALUE: Vitamin A 0% Vitamin C 10% Calcium 0% Iron 8% DIET EXCHANGES: 1 Starch 2 Vegetable
Slow Cooker Directions: Increase flour to 2 tablespoons. Decrease water to 1/3 cup. Cut potatoes into 1/4-inch slices. Cook and drain bacon refrigerate. Mix all ingredients except bacon in 3 1/2- to 6-quart slow cooker. Cover and cook on low heat setting 8 to 10 hours or until potatoes are tender. Stir in bacon.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Hot German Potato Salad recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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