Crock Pot Hot Potato Salad Recipe
Servings: 6
Ingredients
- 6 x Bacon slices
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 Tbsp. Sugar
- 3 Tbsp. Flour
- 1/2 tsp Celery seed
- 2/3 c. Vinegar
- 2/3 c. Water
- 2/3 c. Finely minced onion
- 3 x Large eggs, hard-boiled and sliced Parsley sprigs
- 7 c. Boiled or possibly canned potatoes, sliced or possibly diced (up to 8)
Directions
- Place bacon in cool skillet. Fry over medium heat till crisp. Drain on absorbent paper. To warm bacon drippings, add in salt, pepper, sugar, flour and celery seed; blend. Combine vinegar and water. Add in gradually to warm bacon dripping mix over medium to low heat. Simmer till mix thickens, stirring constantly. Remove from heat. Add in potatoes and onion. Stir gently till dressing is completely mixed. Plug in crock-pot and preheat 5 min. Place potato mix in pot. Garnish with bacon, egg slices and parsley. Keep hot for serving.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 6 servings | |
| Calories 356 | |
| Calories from Fat 142 | 40% |
| Total Fat 15.78g | 20% |
| Saturated Fat 5.18g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 868mg | 36% |
| Potassium 773mg | 22% |
| Total Carbs 42.83g | 11% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.62g | 4% |
| Protein 10.19g | 16% |
