Slow Cooker German Potato Salad: Warm, Tangy, and Full of Flavor

When you need a hearty side that brings bold, tangy flavor to the table, German Potato Salad is a top contender. Unlike the creamy mayo-based versions, this dish is served warm, dressed with a zesty vinegar and bacon mixture that’s both savory and satisfying.

And the best part? You can make it effortlessly in your slow cooker! This set-it-and-forget-it side dish is ideal for busy weeknights or feeding a hungry crowd.

Why You’ll Love This Recipe

This Slow Cooker German Potato Salad combines classic ingredients with the ease of crockpot cooking. Instead of standing over a stove, let your slow cooker do all the work while you prep your main course.

Check out more crowd-pleasing sides like this BBQ Baked Beans with Ground Beef or our Creamy Bacon Corn Casserole for your next gathering.

 Ingredients

To create this authentic German side dish, you’ll need:

• 3 lbs red potatoes, sliced or quartered

• 1 medium yellow onion, finely chopped

• 6 slices bacon, chopped

• ⅓ cup apple cider vinegar

• 3 tbsp granulated sugar

• 1 tbsp Dijon mustard

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp celery seed (optional)

• 2 tbsp fresh parsley, chopped (for garnish)

 Instructions

1. Prep the potatoes by scrubbing and slicing them. No need to peel.

2. In a skillet, cook the chopped bacon over medium heat until crisp. Remove and set aside, reserving the drippings.

3. Sauté the chopped onion in the bacon drippings until translucent (about 3–5 minutes).

4. In a small bowl, whisk together the vinegar, sugar, Dijon mustard, salt, pepper, and celery seed.

5. Add potatoes, cooked onion, and dressing to your slow cooker. Stir to combine.

6. Cover and cook on LOW for 4–5 hours or until potatoes are fork-tender.

7. Stir in the cooked bacon before serving and garnish with fresh parsley.

 Tips for Success

• Use red or Yukon gold potatoes: They hold their shape well in the slow cooker and don’t turn mushy.

• Double the bacon if you want more smoky flavor!

• If preparing ahead, you can keep the salad warm in the slow cooker on the “Keep Warm” setting for up to 2 hours.

 Serving Suggestions

This dish pairs perfectly with:

• Grilled Bratwurst or Sausages

• Pulled Pork Sandwiches

• Smoked Ribs

• Crispy Chicken Schnitzel

It also works wonderfully for Oktoberfest celebrations and holiday buffets!

 Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat gently in the microwave or on the stovetop. Add a splash of vinegar if it tastes flat after chilling.

Final Thoughts

If you’re tired of cold, mayonnaise-based sides, this warm and tangy Slow Cooker German Potato Salad is your new best friend. It’s loaded with bacon flavor, simple to make, and always a hit at potlucks and cookouts. Give it a try — your guests will be coming back for seconds!

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Slow Cooker German Potato Salad

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• Author: kecha

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Description

This Slow Cooker German Potato Salad is a warm, tangy twist on the classic. Made with red potatoes, crispy bacon, onions, and a zesty vinegar dressing, it’s the perfect side dish for BBQs, Oktoberfest parties, or weeknight dinners. No mayo, just bold flavor — and your crockpot does all the work!

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Ingredients

Scale 1x2x3x

• 3 lbs red potatoes, quartered or sliced

• 1 medium yellow onion, finely chopped

• 6 slices bacon, chopped

• ⅓ cup apple cider vinegar

• 3 tbsp granulated sugar

• 1 tbsp Dijon mustard

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp celery seed (optional)

• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

• Cook chopped bacon in a skillet until crisp. Remove and set aside, reserving drippings.

• In the same skillet, sauté the chopped onion in bacon drippings until soft (about 3–5 minutes).

• In a bowl, whisk together the vinegar, sugar, Dijon mustard, salt, pepper, and celery seed.

• Place potatoes into the slow cooker. Add the cooked onion and pour the dressing mixture over the top.

• Stir gently to coat the potatoes. Cover and cook on LOW for 4–5 hours, or until potatoes are tender.

• Stir in the cooked bacon just before serving.

• Garnish with chopped parsley and serve warm.

Notes

• Red or Yukon gold potatoes hold their shape best during slow cooking.

• You can cook everything ahead and keep it warm in the slow cooker for up to 2 hours before serving.

• Add a touch more vinegar before serving if you like it extra tangy.

• Store leftovers in the fridge for up to 3 days; reheat gently before serving.