Print

Cozy Slow Cooker German Potato Salad with Bacon

cozy slow cooker German potato salad with bacon - featured image
Print Recipe

A warm, tangy German potato salad made in the slow cooker with crispy bacon, Yukon Gold potatoes, and a sweet-tangy vinegar dressing. Perfect for potlucks, holidays, or a comforting side dish any night of the week.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, scrubbed and halved or quartered
  • 1 pound thick-cut bacon, sliced into 1-inch pieces
  • 1 large yellow onion, finely diced
  • 1/2 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • 2 tablespoons Dijon mustard
  • 1/2 cup chicken broth
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Place the scrubbed and halved Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes, until the potatoes are just fork-tender but still firm. Drain and set aside to cool slightly.
  2. While the potatoes are boiling, cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until crispy and the fat has rendered, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Do not discard the bacon fat.
  3. Pour off all but 3 tablespoons of the bacon fat from the skillet. Add the finely diced onion and cook over medium heat, stirring occasionally, until softened and translucent, about 4-5 minutes.
  4. In a small bowl or measuring cup, whisk together the apple cider vinegar, granulated sugar, Dijon mustard, and chicken broth until the sugar is mostly dissolved. Pour this mixture into the skillet with the cooked onions. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it bubble for 1-2 minutes, then remove from heat.
  5. Place the boiled potatoes in the slow cooker. Pour the warm dressing over the top, then add the crispy bacon pieces. Gently toss everything together with a wooden spoon, being careful not to break up the potatoes too much.
  6. Cover the slow cooker and cook on LOW for 2-3 hours, or on HIGH for 1-1.5 hours. Check at the 2-hour mark on low—the potatoes should be tender and the dressing should have thickened slightly. If it looks too thin, leave the lid off for the last 30 minutes to let some moisture evaporate.
  7. Once the potatoes are tender and the dressing has thickened, taste and adjust seasoning with salt and pepper. Sprinkle with fresh chopped parsley just before serving. Serve warm.

Notes

Don’t skip the initial boiling step—parboiling gives the potatoes perfect texture. Crisp the bacon well before adding to the slow cooker to maintain texture. Let the dressing simmer before adding to meld flavors. Stir gently and sparingly to avoid breaking up the potatoes. Serve warm, not piping hot. Leftovers keep in the refrigerator for up to 4 days; reheat on the stovetop or microwave with a splash of broth.

Nutrition

Keywords: German potato salad, slow cooker potato salad, bacon potato salad, warm potato salad, side dish, comfort food, potluck recipe

Find it online: https://clunkcook.com/cozy-slow-cooker-german-potato-salad-with-bacon/