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Slow-Cooker German Potato Salad

SD8806_Beisch

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

  1. 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.
  2. 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.
  3. 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.
  4. 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