Best Slow Cooked German Potato Salad Recipes

SLOW-COOKER GERMAN POTATO SALAD

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.

HOT GERMAN POTATO SALAD (CROCK POT)

Steps:

• Mix potatoes and onion in crock pot; mix remaining ingredients except bacon; pour into crock pot.
• Cover and cook on low setting 8 to 10 hrs or until potatoes are tender.
• Stir in bacon.
• Serve.

CROCK POT HOT GERMAN POTATO SALAD

Steps:

• 1. Cook and drain bacon reserving 2 tablespoons of drippings; crumble; refrigerate.
• 2. In 3 1/2 or 4 1/2 quart crock pot mix all ingredients except cooked bacon. Cover. Cook on low 8 - 10 hours. Stir in bacon at the end.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.

SLOW-COOKER GERMAN POTATO SALAD

Steps:

• Cook bacon in 12-inch skillet over medium-high heat, stirring frequently, until brown and crisp; remove from skillet with slotted spoon and drain on paper towels. Cook onions and celery in bacon drippings 5 to 8 minutes over medium-high heat, stirring frequently, until crisp-tender. Sprinkle with salt, celery seed and pepper. Cover and refrigerate bacon.
• Layer half each of the potatoes and onion mixture in 3- to 4-quart slow cooker. Repeat layers. Pour broth over top.
• Cover and cook on Low heat setting 5 to 6 hours.
• Remove potatoes from cooker, using slotted spoon. Mix sugar, cornstarch and vinegar in small bowl; stir into liquid in cooker. Stir in bacon. Gently fold in potatoes. Increase heat setting to High. Cover and cook 20 to 30 minutes or until potatoes have thickened. Sprinkle with parsley. Potato salad will hold on Low heat setting up to 2 hours; stir occasionally.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.