Warm German Potato Salad

Prep Time: 20 minutes
Crockpot Time: 4 hours LOW

4 slices bacon, cooked and crumbled (drippings reserved)
1 cup (250 mL) chicken broth
1/4 cup (50 mL) apple cider vinegar
1/4 cup (50 mL) sugar
1 tbsp (15 mL) grainy Dijon mustard
2 lbs (about 6 cups) yellow fleshed potatoes, washed and diced (uniform pieces about 1-
1/4 inch)
2 tbsp (25 mL) each: reserved bacon drippings or olive oil, sour cream
1/4 cup (50 mL) green onion or chives, finely chopped
1 celery stalk, diced

Salt & pepper, to taste
1/4 cup (50 mL) finely chopped parsley

Cooking Instructions:
1. Combine broth, vinegar, sugar and mustard in Crock-PotŪ stoneware.
2. Add potatoes, stir, cover; cook on LOW for 4 hours or until fork tender, stir occasionally after 2 hours.
3. Stir in bacon drippings, sour cream, green onions, celery and top with crumbled bacon.
4. Season with salt and pepper, garnish with parsley.
5. Serve warm or cold.