This is a taste treat — a little bit sweet, a little bit tangy… just the right amount of each. And it’s so easy to make. And this one you can make in the crockpot too!!
Hot German Potato Salad
4 medium round red or white potatoes (1 1/3 lb)
4 tablespoons canola oil
1 medium onion, chopped (1/2 cup)
1 tablespoon cornstarch
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon celery seed
1/2 cup water
1/4 cup white or cider vinegar
1/4 cup bacon-flavored bits (McCormick’s is the best)
2 hard-boiled eggs, sliced (optional)
Place whole, unpeeled potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover; heat to boiling. Reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 1/4-inch slices.
In 10-inch skillet, cook onion in oil over medium heat, stirring occasionally, until tender.
Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.
Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
Stir in potatoes, eggs and bacon bits. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly. Serve warm.
SLOW COOKER DIRECTIONS: Increase cornstarch to 2 tablespoons. Decrease water to 1/3 cup. Cut potatoes into 1/4-inch slices. In 3 1/2- to 4 1/2-quart slow cooker, mix all ingredients except bacon bits. Cover; cook on Low heat setting 8 to 10 hours or until potatoes are tender. Stir in eggs and bacon bits.