6 slices of bacon
3/4 cups chopped onion
10 oz cream of celery soup
1/4 cup water
2 tbsp cider vinegar
1/2 tsp sugar
4 cups parboiled and cubed potatoes
pepper and parsley to taste
Brown bacon in
skillet, saving 2 tbsp drippings to saute onion. Crumble bacon.
Combine soup, water, vinegar, sugar and pepper. Add onion
and bacon, stirring well. Next add potatoes and parsley, again
combining well. Pour into slow cooker, cover and cook on low
for 4 hours.
This potato salad
can be served hot or at room temperature.