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Easy Slow Cooker German Potato Salad with Bacon Dressing

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A warm, tangy, and savory German-style potato salad made in the slow cooker with crispy bacon and a vinegar-forward dressing. Perfect for potlucks and weeknight dinners, this set-it-and-forget-it recipe is a crowd-pleaser that converts even potato salad skeptics.

Ingredients

Scale
  • 1 pound (450g) thick-cut bacon, chopped
  • 1 large yellow onion, diced
  • 3 pounds (1.4kg) Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
  • ½ cup (120ml) apple cider vinegar
  • ½ cup (120ml) water
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons reserved warm bacon fat
  • ¼ cup chopped fresh flat-leaf parsley, for garnish

Instructions

  1. Cook the bacon: Place chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until crispy, about 8-10 minutes. Transfer bacon bits to a paper towel-lined plate to drain. Reserve 3 tablespoons of bacon fat.
  2. Prepare the slow cooker: Lightly spray the inside of a 6-quart slow cooker with non-stick cooking spray.
  3. Layer the potatoes and onions: Place diced potatoes and diced onion into the slow cooker. Stir gently to distribute.
  4. Make the dressing base: In a small bowl, whisk together apple cider vinegar, water, sugar, Dijon mustard, salt, and pepper until sugar and salt are mostly dissolved.
  5. Add the bacon fat: Drizzle 3 tablespoons of reserved warm bacon fat into the vinegar mixture. Whisk vigorously to combine.
  6. Pour and toss: Pour the dressing over the potatoes and onions. Gently toss to coat.
  7. Cook low and slow: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until potatoes are fork-tender.
  8. Add the bacon: Gently fold in the reserved crispy bacon bits, reserving a handful for garnish if desired.
  9. Rest and serve: Let the salad sit on ‘Warm’ for 10-15 minutes. Stir in fresh parsley just before serving. Serve warm.

Notes

For best results, use Yukon Gold or red potatoes; avoid Russets. Check potatoes at 3-hour mark on LOW to prevent mushiness. Bacon fat is essential for flavor—do not substitute with oil. Let the salad rest for 20-30 minutes before serving for best texture. Leftovers keep in the refrigerator for up to 4 days; reheat gently in a skillet with a splash of water or vinegar.

Nutrition

Keywords: German potato salad, slow cooker potato salad, bacon dressing, warm potato salad, tangy potato salad, easy potato salad, potluck recipe

Find it online: https://siennaspoon.com/easy-slow-cooker-german-potato-salad-with-bacon-dressing/