Crockpot Hot Potato Salad With Little Smokies
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
40 |
ounces |
Yukon Gold potatoes -- sliced thin |
|
1 |
medium |
sweet onion -- sliced thin |
|
14 |
ounces |
beef cocktail smokies |
|
1 |
teaspoon |
dijon mustard |
|
2 |
tablespoons |
all-purpose flour |
|
2 |
tablespoons |
sugar |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1 |
teaspoon |
paprika |
|
1/2 |
teaspoon |
celery seed |
|
2/3 |
cup |
water |
|
1/3 |
cup |
seasoned rice vinegar with garlic |
| Slice potatoes and onions and put in slow cooker. Add little smokies. Mix the remaining ingredients in a small bowl until well combined. Pour over ingredients in slow cooker and mix well. Cook on LOW for 5 to 6 hours or HIGH for 2 to 3 hours. Makes 6 servings |
| Per Serving: 414 Calories; 17g Fat (38.4% calories from fat); 13g Protein; 49g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 1180mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. |