Christmas: Hot Potato Salad

1kg potatoes

1 onion

2 cloves garlic

180g lean bacon

1 teaspoon salt

1/2 cup chicken stock

1 tablespoon cornflour

1/2 cup cold milk

1 cup cream

2 teaspoons Dijon or seeded mustard

2 teaspoons cider vinegar

1 cup tasty grated cheese

2 tablespoons finely chopped parsley

Peel potatoes and chop into 1.25cm dice. Peel & finely dice the onion. Peel & crush the garlic. Remove rind from bacon & dice. Place in slow cooker and add chicken stock.

Place lid on cooker and cook for 3 hours on high or 6 hours on low.

When cooking time is almost complete, mix the cornflour with the milk to a paste. Heat the cream until boiling and thicken with the cornflour paste. Mix in the mustard, vinegar and cheese. Stir until cheese is melted.

Remove lid from cooker & stir in cheese sauce. Mix well. Top with chopped parsley.

Source: Thecomplete slow cooker by Sally Wise, published by ABC books