Print

Classic Slow Cooker German Potato Salad with Bacon

classic slow cooker german potato salad with bacon - featured image
Print Recipe

This classic slow cooker German potato salad with bacon is a set-it-and-forget-it side dish that delivers tangy, smoky flavor with tender potatoes and chewy bacon. Perfect for potlucks, barbecues, and family dinners, it stays warm in the slow cooker for hours and tastes even better the next day.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 1 pound thick-cut bacon, chopped into 1-inch pieces
  • 1 large yellow onion, diced (about 1 ½ cups)
  • ½ cup apple cider vinegar
  • ¼ cup white vinegar
  • ⅓ cup granulated sugar
  • 1 ½ cups low-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ cup chopped fresh parsley
  • Additional cooked bacon crumbles for garnish
  • Fresh chives or green onions, chopped for garnish

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy and the fat is rendered, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 3 tablespoons of the bacon drippings in the pan.
  2. Sauté the onion: Add the diced onion to the skillet with the reserved bacon drippings. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes. Do not let it brown.
  3. Make the dressing: In a small bowl or measuring cup, whisk together the apple cider vinegar, white vinegar, sugar, chicken broth, Dijon mustard, salt, and pepper. Stir in the cooked onions and their drippings.
  4. Layer the potatoes: Place half of the cubed potatoes in the bottom of your slow cooker. Sprinkle with half of the cooked bacon. Add the remaining potatoes on top, then sprinkle with the rest of the bacon.
  5. Pour the dressing: Pour the vinegar-onion mixture evenly over the potatoes. Use a large spoon to gently stir everything together, making sure all the potatoes are coated in the dressing.
  6. Cook low and slow: Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1 ½ to 2 hours. The potatoes should be fork-tender but still holding their shape.
  7. Finish and garnish: Once the potatoes are tender, give everything a gentle stir. Taste and adjust salt and pepper if needed. Sprinkle with fresh parsley and reserved bacon crumbles.
  8. Let it rest: Let the potato salad sit in the warm slow cooker for about 15 minutes before serving to allow the flavors to meld.

Notes

For best results, use Yukon Gold potatoes and thick-cut bacon. The potato salad can be made a day ahead and reheated gently. If your slow cooker runs hot, check the potatoes at the 2-hour mark on LOW. For a vegetarian version, substitute bacon with smoked mushrooms and use vegetable broth.

Nutrition

Keywords: German potato salad, slow cooker potato salad, bacon potato salad, warm potato salad, potluck side dish

Find it online: https://ariaappetite.com/classic-slow-cooker-german-potato-salad-with-bacon/