Crock-Pot Hot Potato Salad

Course : Vegetables
Serves: 6
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6 Whole bacon slices
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons sugar
3 tablespoons flour
1/2 teaspoon celery seed
2/3 Cup vinegar
2/3 Cup water
2/3 Cup finely chopped onion
3 Whole eggs -- hard-boiled and sliced
3 sprigs parsley
7 Cup to 8 c. boiled or canned potatoes -- sliced or chopped

Preparation / Directions:

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 crock-pot 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.

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