Clickbank Products
Share Button
Privacy Policy
Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Crock Pot German Potato Salad
Main Page
2 PointsPlus Per Serving
Ingredients:

4 slices bacon
1/3 cup cider vinegar
3 tablespoons whole-grain mustard
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 pounds fingerling potatoes, halved or quartered
2 cups sliced celery
1 medium sweet onion, chopped
1/4 cup chopped fresh dill
WW Recipes
Breakfast Recipes
Casserole Recipes
Chicken Recipes
Crock Pot Recipes
Appetizer Recipes
Dessert Recipes
Fish/Seafood
Pasta Recipes
Pork Recipes
Salad Recipes
Side Dish Recipes
Soup Recipes
Beef Recipes
Garlic Parmesan Mushrooms
Green Goddess Dip
Chicken Fiesta Bake
Spicy Corn Dip
Directions:

Cook bacon in a large skillet over medium heat, turning occasionally, until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to cool, reserving the drippings. Crumble the cooled bacon and refrigerate until ready to serve.

Discard all but 2 tablespoons of the drippings. Off the heat, add vinegar to the pan. When it stops steaming, scrape up any browned bits. Whisk mustard and flour in a small bowl; add the vinegar mixture and whisk until combined. Whisk in salt and pepper.

Combine potatoes, celery, onion and the dressing in a 5- to 6-quart slow cooker; stir until the vegetables are well coated. Cover and cook on Low for 5 hours.

To serve, stir in dill and the bacon.

Makes 16 Servings (1/2 Cup Per Serving)

Per Serving: 188 Calories; 4.3g Fat; 11.4g Protein; 25g Carbs; 2g Fiber