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Easy Slow Cooker German Potato Salad with Bacon

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This easy slow cooker German potato salad with bacon delivers all the tangy, smoky flavor of the classic dish without the fuss. Just 15 minutes of prep, then your slow cooker does the rest—perfect for busy weeknights.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, sliced into ¼-inch rounds
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 8 slices thick-cut bacon
  • ¼ cup reserved bacon drippings
  • 3 tablespoons all-purpose flour
  • ½ cup granulated sugar
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon celery seed
  • 2 tablespoons fresh parsley, chopped (optional)
  • Extra crispy bacon crumbles for topping

Instructions

  1. Cook the bacon: Place the bacon slices in a cold skillet. Turn the heat to medium and cook until crispy, about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Reserve ¼ cup of the bacon drippings in a small bowl. Once cool, crumble the bacon into small pieces.
  2. Prep the potatoes: Scrub the Yukon Gold potatoes clean—no need to peel. Slice them into even ¼-inch rounds. Try to keep them uniform so they cook at the same rate. Place the sliced potatoes directly into your slow cooker.
  3. Make the dressing: In a medium bowl, whisk together the reserved bacon drippings, flour, sugar, apple cider vinegar, water, salt, pepper, and celery seed. Whisk until smooth and the sugar is mostly dissolved. The mixture will look thin—that’s okay. It thickens as it cooks.
  4. Assemble in the slow cooker: Pour the dressing evenly over the potatoes. Sprinkle the diced onion over the top. Gently stir everything together with a large spoon, making sure the potatoes are coated. Don’t overmix—you don’t want to break the slices.
  5. Cook low and slow: Cover and cook on LOW for 4 hours or on HIGH for 2 hours. Do not open the lid during the first 3 hours—the steam is what cooks the potatoes perfectly. Your kitchen will start smelling amazing around hour 2.
  6. Check for doneness: After 4 hours on LOW, test a potato slice with a fork. It should be tender but still hold its shape—not mushy. If it’s still a little firm, cook another 20-30 minutes and check again.
  7. Add the bacon: Once the potatoes are tender, gently fold in about three-quarters of the crumbled bacon. Reserve the rest for garnish. Taste the dressing and adjust salt or pepper if needed. The vinegar tang should be prominent but balanced by the sweetness.
  8. Rest before serving: Let the potato salad sit in the slow cooker on WARM for 10-15 minutes before serving. This allows the dressing to thicken slightly and soak into the potatoes. Sprinkle the reserved bacon and fresh parsley on top just before serving.

Notes

Don’t peel the potatoes—the skins help them hold their shape. Slice evenly for even cooking. Resist lifting the lid during the first 3 hours. Bacon drippings are essential for flavor. This salad gets better the next day. For gluten-free, use 1 tablespoon cornstarch mixed with 2 tablespoons cold water as a slurry instead of flour.

Nutrition

Keywords: slow cooker German potato salad, bacon potato salad, easy potato salad, German potato salad, crockpot potato salad

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