This is a great slow cooker recipe for some hot, sweet potato salad. Personally I actually found it to be a little too sweet, so the last time I made it, I added a can of sauerkraut and it was just right! But that’s totally an option, if you prefer it much sweeter.
8 medium potatoes, peeled and cut into 1/4 in. slices
2 celery ribs, chopped
1 large onion, chopped
1 cup water
2/3 cup cider vinegar
1/3 cup sugar
2Tbsp. quick-cooking tapioca
1 tsp. salt
3/4 tsp. celery seed
1/4 tsp. pepper
1 can (14 oz.) sauerkraut (optional)
6 bacon strips, cooked and crumbled
1/4 cup minced fresh parsley
In a slow cooker, combine potatoes, celery and onion. In a bowl, combine water, vinegar, sugar, tapioca, salt, celery seed and pepper. Pour over potatoes; stir gently to coat.
Cover and cook on high for 4-5 hrs. or until potatoes are tender. (If desired: after 2-3 hours, add sauerkraut) Just before serving, sprinkle with bacon and parsley.
Serving suggestion: for a real German feast, make with this sauerbraten recipe)