Ingredients:

1/2 pound bacon, cooked and crumbled

1 1/4 cups chopped onions

1 1/4 cups chopped celery

1 1/2 teaspoons salt

3/4 teaspoon celery seed

1/2 teaspoon pepper

2 pounds small red potatoes, cut into 1/4-inch slices

1 chicken broth

1/4 cup sugar

2 tablespoons cornstarch

1/4 cup cider vinegar

2 tablespoons chopped fresh parsley

Directions:

1. After cooking bacon and setting aside, heat onions and celery in the drippings until crisp and browned.

2. Season with salt, celery seed and pepper. Layer 1/2 of potatoes in slow cooker, followed by onion and celery mixture. Repeat layers. Pour chicken broth over top.

3. Cover and cook on LOW for 5 to 6 hours. Remove potatoes with slotted spoon.

4. In a small bowl, combine sugar, cornstarch and vinegar. Pour mixture into slow cooker and stir to mix.

5. Add bacon to slow cooker and fold in potatoes. Turn heat to HIGH, cover and cook for 20 to 30 more minutes.

6. Sprinkle with parsley. Potato salad can be kept on LOW heat setting for up to 2 hours for serving.

Bon Appetit!