German Potato Salad
8 bacon strips (diced)
1 large onion (chopped)
1 lb. smoked Polish sausage (halved & cut in ½” slices)
2 lbs. medium red potatoes (cut into chunks)
1 can (10 3/4 oz.) Cream of Potato soup (undiluted)
1 c. sauerkraut (rinsed & well drained)
½ c. water
¼ c. cider vinegar
1 T. sugar
½ t. salt
½ t. coarsely ground pepper

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. In the drippings, sauté the onion for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain, transfer sausage mixture into a 3-quart slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt & pepper. Pour over the sausage mixture. Sprinkle with bacon.

Cover and cook on low for 6-7 hours or until potatoes are tender.

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