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Ingredients
6 Cups peeled potatoes, cut into 3/4" cubes
1 Cup onion, chopped
1 Cup water
2/3 Cup cider vinegar
1/4 Cup sugar
2 Tablespoons quick-cooking tapioca
1 Teaspoon salt
1/4 Teaspoon celery seed
1/4 Teaspoon pepper
6 Slices bacon, crisp-cooked, drained and crumbled
Instructions
In a 3 1/2 to 4 quart crockpot combine potatoes and onion. In a bowl combine water, vinegar, sugar, tapioca, salt, celery seed and pepper; pour over potatoes.
Cover and cook on low heat setting for 8-9 hours or high setting for 4 to 4 1/2 hours. Stir in bacon.