Crockpot German Potato Salad

Yield: 12 servings
Serving size: 1/2 cup

1/2 lb bacon, chopped
3 medium onions
5 stalks celery
1 1/2 tsp salt
3/4 tsp celery seed
1/2 tsp pepper
2 lbs small red potatoes
1 cup chicken broth
1/4 cup sugar
2 Tbsp cornstarch
1/4 cup cider vinegar

Cook bacon in a frypan, stirring frequently, until crisp. Remove with a slotted spoon or spatula, leaving the grease in the pan. Cook onions and celery in the grease until crisp-tender. Sprinkle with the salt, celery seed, and pepper.

Cover and refrigerate bacon for later.

Layer half of the potatoes, then half the onion mixture. Repeat the layers and pour the chicken broth over top.

Cover and cook on low for 5-6 hours.

Remove potatoes from cooker, using slotted spoon. Mix sugar, cornstarch and vinegar in small bowl; stir into liquid in cooker. Stir in bacon. Gently fold in potatoes. Increase the heat setting to high. Cover and cook 20-30 minutes or until potatoes have thickened.

You can keep the potatoes warm on low for up to 2 hours.

Nutritional Breakdown: 140 calories, 3g fat, 1g sat, 5mg chol, 490mg sod, 24g carbs, 2g fiber, 4g protein,