Preparation

1. Begin by placing your cubed red potatoes into the slow cooker. These little red gems will hold their shape nicely and absorb all the flavors we’re going to introduce.
2. Next, scatter the diced onion and chopped bacon over the potatoes. The onion will mellow and sweeten as it cooks, while the bacon infuses a smoky hug throughout the dish.
3. In a separate bowl, whisk together the chicken stock, cream of chicken soup, apple cider vinegar, sugar, mustard powder, salt, and pepper. Ensure it’s well-mixed, as this is what will dress our potatoes in rich, tangy goodness.
4. Pour the mixture over the potatoes, onions, and bacon. Give it a gentle stir to coat everything evenly.
5. Cover and cook on low for 6 to 8 hours, or until the potatoes are tender to the touch of a fork’s prong.
6. Once done, give it a good mix and transfer it to a serving dish. Sprinkle with fresh parsley to add a pop of color and freshness right before it’s time to eat.

Variations & Tips
– For those who prefer a bit of crunch in their salad, add some finely chopped celery along with the onions.
– If you’re in a pinch and can’t get your hands on apple cider vinegar, white vinegar will do just fine as a substitute.

– For a lighter version, you might use low-fat cream of chicken soup, and if you’re catering to vegetarian friends, a cream of celery soup would be a suitable replacement.
– If you’re one who savors a pickle’s pucker, feel free to toss in a handful of chopped pickles towards the end of cooking.
– And a little word to the wise: this dish tastes even better the next day, as the flavors meld together overnight, so don’t fret about leftovers – they’re a blessing in disguise.