Slow-Cooker German Potato Salad
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 313
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 45
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 9
- Cholesterol
- 19
- Sodium
- 672
- Total: 4 hr 25 min
- Active: 25 min
Ingredients
1/2 cup apple cider vinegar
2 tablespoons honey
Kosher salt and freshly ground black pepper
5 pounds large Yukon gold potatoes, quartered (about 12)
10 slices bacon, cut into 1/2-inch pieces
1/4 cup whole-grain mustard
1 bunch scallions, thinly sliced (about 1 cup)
Directions
- 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.