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!
Ingredients
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3 lbs red potatoes, quartered or sliced
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1 medium yellow onion, finely chopped
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6 slices bacon, chopped
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⅓ cup apple cider vinegar
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3 tbsp granulated sugar
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1 tbsp Dijon mustard
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1 tsp salt
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½ tsp black pepper
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½ tsp celery seed (optional)
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2 tbsp fresh parsley, chopped (for garnish)
Instructions
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Cook chopped bacon in a skillet until crisp. Remove and set aside, reserving drippings.
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In the same skillet, sauté the chopped onion in bacon drippings until soft (about 3–5 minutes).
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In a bowl, whisk together the vinegar, sugar, Dijon mustard, salt, pepper, and celery seed.
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Place potatoes into the slow cooker. Add the cooked onion and pour the dressing mixture over the top.
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Stir gently to coat the potatoes. Cover and cook on LOW for 4–5 hours, or until potatoes are tender.
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Stir in the cooked bacon just before serving.
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Garnish with chopped parsley and serve warm.
Notes
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Red or Yukon gold potatoes hold their shape best during slow cooking.
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You can cook everything ahead and keep it warm in the slow cooker for up to 2 hours before serving.
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Add a touch more vinegar before serving if you like it extra tangy.
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Store leftovers in the fridge for up to 3 days; reheat gently before serving.