I came across a recipe from Better Homes and Gardens for German Potato Salad made in the slow cooker, and it looked good.
I thought I could mebbe make it better – with sweet potatoes in place of the regular ones, and sliced egg and fresh parsley added.
And I was correct; this is a very nice salad!
•6 slices bacon
•2 lb sweet potato, peeled and cut into small pieces
•1 cup diced sweet onion
•1/2 cup sliced celery
•1/3 cup cider vinegar
•1/3 cup water
•2 tbsp sugar
•2 tsp spicy brown mustard
•1 tsp salt
•1/4 tsp celery seed
•1/4 tsp black pepper
For the salad:
•6 cups baby spinach
•Cooked bacon, crumbled
•1 tbsp fresh chopped parsley
•Hard boiled egg, sliced
Cook the bacon in a skillet over medium heat until crispity. Remove to a paper towel lined plate to drain.
Take one tablespoon of the bacon fat from the pan and combine with the cider vinegar, water, sugar, mustard, and seasonings until well and truly blended – an immersion blender works a treat here.
Pour the dressing over he sweet potato, onion, and celery in a slow cooker and toss to combine.
Cover and cook on high for five hours, until the sweet potatoes are tender, then switch to warm until ready to serve.
To serve, arrange the baby spinach (full disclosure, I was out of baby spinach, so I used chopped Romaine) on a platter and top with the sweet potatoes and liquid from the slow cooker.
Top with the reserved bacon and sliced or chopped egg.