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.
Active Time: 20 minutes |
Total Time: 5 hours on Low
4 slices bacon
1/3 cup cider vinegar
3 tablespoons whole-grain mustard
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 pounds fingerling potatoes, halved lengthwise (or quartered, if large)
2 cups sliced celery
1 medium sweet onion, chopped
1/4 cup 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.
Per serving :
1 g Fat;
0 g Sat;
0 g Mono;
2 mg Cholesterol;
17 g Carbohydrates;
3 g Protein;
1 g Fiber;
172 mg Sodium;
415 mg Potassium