Warm German Potato Salad

By pamdabear3383

Ingredients

• 1 cup chicken broth
• 1/4 cup apple cider vinegar
• 1/4 cup sugar
• 1 tablespoon grainy Dijon mustard
• 2 pounds yellow fleshed potatoes, washed and diced (uniform pieces about 1 1/4 inch)
• 2 tablespoons reserved bacon drippings or olive oil
• 2 tablespoons sour cream
• 1/4 cup green onion or chives
• 1 stalk celery, diced
• 4 slices bacon, cooked and crumbled
• salt and pepper, to taste
• 1/4 cup parsley, finely chopped

Details

Servings 6
Adapted from crock-pot.com

Preparation

Step 1

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. Season with salt and pepper, garnish with parsley. Serve warm or cold.