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.
5 hrs on Low
- 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
- 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.
5- to 6-quart slow cooker
Per serving (recipe makes 16 servings)
|Mono Saturated Fat||0g|