SLOW-COOKER GERMAN POTATO SALAD
Potato salad may never be the same after you make it in a slow cooker. Crispy bacon adds flavor and texture to this summertime staple.
Provided by Food Network Kitchen
Categories side-dish
Time 4h25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Whisk 2 cups water, 1/4 cup of the vinegar, 1 tablespoon of the honey, 1 tablespoon salt and 1/2 teaspoon pepper in the insert of a 6-quart slow cooker. Add the potatoes and stir to combine. Cover with a lid and cook on low heat until the potatoes are tender but not falling apart, about 4 hours.
- Turn off the heat and drain the potatoes well. Transfer the potatoes back to the slow cooker insert and cover with a lid to keep warm.
- Add the bacon to a large skillet set over medium heat. Cook, stirring, until the bacon is brown and crispy, 4 to 5 minutes. Remove the skillet from the heat and use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Discard all but 4 tablespoons of the bacon drippings. Add the mustard, the remaining 1/2 cup vinegar and 1 tablespoon honey to the skillet and whisk. Pour the dressing in the slow cooker along with half of the bacon and the scallions, reserving 2 tablespoons for topping. Gently stir to combine, and season with additional salt and pepper if needed. Transfer the potato salad to a large serving platter or bowl and top with the remaining bacon and reserved scallions to serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
