OKTOBERFEST HOT POTATO SALAD

By Sube

Ingredients

• Slow Cooker
• 5 large potatoes, peeled, quartered and cut into 1-inch chunks (about 2-1/2 lbs)
• 1 large onions, finely chopped
• 2 stalks celery, finely chopped
• 2 tbsp. all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp salt
• 1/2 tsp celery seed
• 1/4 tsp freshly ground black pepper
• 1/2 cup dark beer or water
• 1/3 cup cider vinegar
• 4 slices bacon, cooked crisp and crumbled
• 2 tbsp chopped fresh parsley

Preparation

Step 1

Place potatoes, onions and celery in slow cooker stoneware.

In a small bowl, combine flour sugar, salt, celery seed and pepper. Mix well and sprinkle over vegetables in slow cooker. Toss to coat.
Pour bear and vinegar over potatoes
Cover and cook on high for 6 to 8 hours, or until potatoes are tender.
Stir in bacon. Spoon potato salad into serving bowl and sprinkle with parsley,