Slow-Cooker German Potato Salad
This vinegary German-style potato salad recipe is a lighter alternative to typical mayonnaise-based potato salad. And, instead of boiling, the potatoes are simmered in the slow cooker. This healthy slow-cooker potato salad recipe tastes great when served warm or at room temperature. Fingerling potatoes make it especially pretty, but any type of yellow-flesh potato cut into 1-inch pieces will work.
Servings
16 servings
Prep Time
20 minutes
Total Time
5 hrs on Low
Ingredients
- 4slices bacon
- 1/3cup cider vinegar
- 3tablespoons whole-grain mustard
- 2tablespoons all-purpose flour
- 1/2teaspoon salt
- 1/2teaspoon freshly ground pepper
- 3pounds fingerling potatoes, halved lengthwise (or quartered, if large)
- 2cups sliced celery
- 1medium sweet onion, chopped
- 1/4cup chopped fresh dill
Instructions
- Cook bacon in a large skillet over medium heat, turning occasionally, until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to cool, reserving the drippings. Crumble the cooled bacon and refrigerate until ready to serve.
- Discard all but 2 tablespoons of the drippings. Off the heat, add vinegar to the pan. When it stops steaming, scrape up any browned bits. Whisk mustard and flour in a small bowl; add the vinegar mixture and whisk until combined. Whisk in salt and pepper.
- Combine potatoes, celery, onion and the dressing in a 5- to 6-quart slow cooker; stir until the vegetables are well coated. Cover and cook on Low for 5 hours.
- To serve, stir in dill and the bacon.
Tips
5- to 6-quart slow cooker
Nutrition Facts
Per serving (recipe makes 16 servings)
| Calories | 91kcal |
|---|---|
| Carbohydrate Total | 17g |
| Total Sugars | 1g |
| Added Sugars | 0g |
| Fiber | 1g |
| Total Fat | 1g |
| Saturated Fat | 0g |
| Mono Saturated Fat | 0g |
| Cholesterol | 2mg |
| Sodium | 172mg |
| Protein | 3g |
| Potassium | 415mg |
| Calcium | 19mg |
| Folate | 22mcg |
| Vitamin B3 | 1mg |
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