Knockwurst With Hot German Potato Salad
|Onion||1 , sliced|
|Water||1 Cup (16 tbs)|
|Bacon slices||4 , diced|
|Dry mustard||1 Teaspoon|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Celery seeds||1⁄2 Teaspoon|
|Finely chopped parsley||1 Tablespoon|
Peel and slice potatoes.
Combine with onion in slow-cooking pot.
Sprinkle with 1 tsp.salt.
Cover with water.
Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours.
Remove from pot; drain thoroughly and return to pot.
In the meantime, cook bacon in skillet.
Stir in flour, sugar, mustard, 1 tsp.salt, and pepper; mix well.
Add vinegar, 2/3 cup water, and celery seeds.
Cook several minutes or until thickened.
Pour over cooked drained potatoes in slow-cooking pot.
Top with knockwurst.
Turn control to high.
Cover and cook on high for 30 to 40 minutes or until mixture is hot.
Sprinkle with parsley.
Makes 4 servings.