From “Not Your Mother’s Slow Cooker Cookbook” by Beth Hensperger and Julie Kaufmann
2 lbs. baking potatoes (5 or 6), such as russet, sliced 1/4-inch thick
1 small red onion, chopped
3 ribs celery, chopped
1/2 green bell pepper, seeded and finely chopped
1/4 cup cider vinegar
1/2 cup water
1/4 cup canola or light olive oil
2 tbls. sugar
1/2 tsp. celery seeds
1/4 cup chopped fresh flat-leaf parsley
6 strips bacon or turkey bacon, cooked until crisp, drained on paper towels, and crumbled, or 3 tbls. veggie bacon bits
Salt and freshly ground black pepper, to taste
1. Put the potatoes, onion, celery and bell pepper in the slow cooker; toss to mix.
2. Add the vinegar, water, oil, sugar & celery seeds. Cover & cook on Low for 4 to 4 1/2 hours.
3. Add the parsley and bacon and stir gently to combine; season with salt and pepper. Serve hot.