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Slow-Cooker German Potato Salad

  • 20 m
  • 5 h
Carolyn Malcoun
“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. ”


    • 4 slices bacon
    • ⅓ cup cider vinegar
    • 3 tablespoons whole-grain mustard
    • 2 tablespoons all-purpose flour
    • ½ teaspoon salt
    • ½ teaspoon freshly ground pepper
    • 3 pounds fingerling potatoes, halved lengthwise (or quartered, if large)
    • 2 cups sliced celery
    • 1 medium sweet onion, chopped
    • ¼ cup chopped fresh dill


  • 1 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.
  • 2 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.
  • 3 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.
  • 4 To serve, stir in dill and the bacon.
  • Equipment: 5- to 6-quart slow cooker
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
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