German Potato Salad Recipe
Ingredients
| Water | 1 1/2 Cup (16 tbs) | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| 1/4 cup pourable Splenda or Sugar Twin | ||
| All purpose flour | 3 Tablespoon | |
| 6 tablespoons Hormel Bacon Bits | ||
| Parsley flakes | 1 Teaspoon, dried | |
| Black pepper | 1/8 Teaspoon | |
| 5 cups sliced unpeeled raw red potatoes | ||
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Celery | 1 1/2 Cup (16 tbs), chopped | |
Directions
Spray a slow cooker container with butter-flavored cooking spray.
In a large bowl, combine water, vinegar, Splenda, flour, bacon bits, parsley flakes, and black pepper.
Add potatoes, onion, and celery.
Mix well to combine.
Pour mixture into prepared container.
Cover and cook on LOW for 8 hours.
Mix gently before serving.
Serve warm.
In a large bowl, combine water, vinegar, Splenda, flour, bacon bits, parsley flakes, and black pepper.
Add potatoes, onion, and celery.
Mix well to combine.
Pour mixture into prepared container.
Cover and cook on LOW for 8 hours.
Mix gently before serving.
Serve warm.
Chef
