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Crock Pot German Potato Salad
2 PointsPlus Per Serving
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
2 cups sliced celery
1 medium sweet onion, chopped
1/4 cup chopped fresh dill
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