Recipe - Crock-Pot Hot Potato Salad

6 Bacon slices
1 One half teaspoon Salt
One half teaspoon Pepper
2 tablespoon Sugar
3 tablespoon Flour
One half teaspoon Celery seed
2/3 cup Vinegar
2/3 cup Water
2/3 cup Finely chopped onion
3 Eggs; hardboiled and cut or sliced up
Parsley sprigs
7 cup Boiled or canned potatoes;
cut or sliced up or minced (up to 8)

Place bacon in cold skillet. Fry over medium heat until crisp. Drain on
absorbent paper. To hot bacon drippings, add salt, pepper, sugar, flour and
celery seed; blend. Combine vinegar and water. Add gradually to hot bacon
dripping mixture over medium to low heat. Simmer until mixture thickens,
stirring constantly. Remove from heat. Add potatoes and onion. Stir gently
until dressing is completely mixed. Plug in crockpot and preheat 5
minutes. Place potato mixture in pot. Garnish with bacon, egg slices and
parsley. Keep warm for serving. Makes 6 to 8 servings.
Posted to recipeludigest Volume 01 Number 280 by "Diane Geary"
diane@keyway.net on Nov 20, 1997