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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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In Delano, Minnesota, Marlene Muckenhirn makes these zesty salad with potatoes, celery and onion. It's a terrific side dish when served warm with crumbled bacon and fresh parsley sprinkled on top. Ingredients:
8 medium potatoes, peeled and cut into 1/4-inch slices |
2 celery ribs, chopped |
1 large onion, chopped |
1 cup water |
2/3 cup cider vinegar |
1/3 cup sugar |
2 tablespoons quick-cooking tapioca |
1 teaspoon salt |
3/4 teaspoon celery seed |
1/4 teaspoon pepper |
6 bacon strips, cooked and crumbled |
1/4 cup minced fresh parsley |
Directions:
1. In a 3-qt. slow cooker, combine the potatoes, celery and onion. In a small bowl, combine water, vinegar, sugar, tapioca, salt, celery seed and pepper. Pour over potatoes; stir gently to coat.
2. Cover and cook on high for 4-5 hours or until potatoes are tender. Just before serving, sprinkle with bacon and parsley. Yield: 8-10 servings.
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