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CREDIT TO (TASTE OF HOME) AND RECIPE BY: Stacy Novak, Stafford, Virginia


12 servings


  • 3 pounds red potatoes (about 8 medium)
  • 1 pound bacon strips, chopped
  • 1 large onion, chopped
  • 3 tablespoons all-purpose flour
  • 2/3 cup sugar
  • 1/3 cup packed light brown sugar
  • 2-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/3 cup cider vinegar
  • 2 cups water
  • Minced fresh chives, optional


  1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until potatoes are tender, about 15 minutes. Drain; cool slightly.
  2. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels, reserving 3 tablespoons drippings.
  3. For dressing, saute onion in drippings over medium-high heat until tender, 4-6 minutes. Stir in flour until blended. Stir in sugars, salt and pepper. Gradually stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir until slightly thickened, 4-6 minutes.
  4. Slice potatoes; place in a greased 5- or 6-qt. slow cooker. Top with dressing; sprinkle with bacon. Cook, covered, on low until heated through, 3-4 hours. If desired, sprinkle with chives.

Nutrition Facts:

3/4 cup: 318 calories, 15g fat (5g saturated fat), 25mg cholesterol, 751mg sodium, 38g carbohydrate (19g sugars, 2g fiber), 7g protein.