Rating: 4 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, May/June 2014


Recipe Summary

5 hrs


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

1/2 cup
91 calories; protein 2.7g; carbohydrates 17.4g; dietary fiber 1.4g; sugars 1.2g; fat 1g; saturated fat 0.3g; cholesterol 1.7mg; vitamin a iu 69.4IU; vitamin c 5.8mg; folate 21.8mcg; calcium 19.4mg; iron 0.9mg; magnesium 23mg; potassium 414.6mg; sodium 171.6mg; thiamin 0.1mg.

1 starch