I’m sharing my Slow Cooker German Potato Salad that offers a fresh spin on Crockpot German Potato Salad by combining tangy mustard, crisp onions, and smoky bacon.

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I never expected a Slow Cooker German Potato Salad to steal the show at a potluck, but it did. I used baby or new potatoes and bacon to build the base, and the slow cooker turns them into something that looks simple but tastes like someone spent hours fussing.

People kept asking how I pulled it off, the texture is tangy, a little sweet and oddly comforting yet not the usual heavy stuff. Call it a Crockpot German Potato Salad and watch people circle back for seconds, even if they swore they were full.

I almost forgot to take notes, glad I didn’t

Ingredients

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Potatoes: starchy, good source of fiber and carbs, filling and creamy when cooked.
Bacon: adds smoky protein and fat, salty makes the salad rich not super healthy.
Apple cider vinegar: bright tang that gives sour zip and helps balance sweetness.
Sugar: adds sweetness raises carbs and calories, adjust amount to taste.
Dijon mustard: tangy, adds depth and mild heat, low calorie way to boost flavor.
Parsley and green onions: fresh herbs add brightness color and a light vitamin boost.
Celery seed: tiny but punchy, gives a classic tangy note and aromatic bitterness.
Butter: adds silky richness and mouthfeel but increases saturated fat and calories.
Cornstarch: thickener small amount helps glossy sauce adds negligible flavor or nutrition.

Ingredient Quantities

3 pounds baby or new potatoes, halved (about 1.4 kg)

8 slices thick-cut bacon, chopped

1 medium yellow onion, finely chopped

1/2 cup apple cider vinegar

1/4 cup water

1/3 cup granulated sugar or to taste

2 tablespoons Dijon mustard (or yellow mustard if thats what you got)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon celery seed

1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional for thickening

2 tablespoons unsalted butter, room temp (optional)

2 tablespoons fresh parsley, chopped

2 green onions, thinly sliced

How to Make this

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1. Wash the potatoes and halve them if theyre larger baby potatoes; set aside.

2. In a large skillet cook the chopped bacon over medium heat until crisp. Use a slotted spoon to transfer bacon to a paper towel lined plate, leaving the bacon fat in the skillet.

3. Add the finely chopped onion to the hot bacon fat and sauté until soft and translucent, about 4 to 6 minutes. Dont burn it.

4. Pour in the apple cider vinegar and 1/4 cup water, then stir in the granulated sugar, Dijon mustard, kosher salt, black pepper and celery seed. Bring to a simmer so the sugar dissolves and the pan deglazes, about 1 to 2 minutes.

5. Put the halved potatoes into the slow cooker, then pour the hot vinegar-onion mixture over the potatoes. Stir in the cooked bacon (reserve a few tablespoons for garnish if you want).

6. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours, until potatoes are tender when pierced with a fork. Slow cooker times vary so check a little early.

7. If you want a thicker dressing mix the cornstarch with cold water to make a slurry, stir it into about 1/4 cup of the hot dressing from the slow cooker or skillet, then pour that back into the slow cooker and cook 15 to 30 more minutes until it thickens.

8. Stir in the tablespoon of butter if using, then fold in the chopped parsley and sliced green onions. Taste and adjust sugar, salt or vinegar if needed.

9. Let the salad rest in the cooker for 10 minutes before serving so flavors meld. Serve warm or at room temperature, topped with the reserved bacon bits.

Equipment Needed

1. large skillet (about 12 in) for crisping bacon and sautéeing the onion
2. slow cooker / crockpot (4 to 6 qt) to finish the potatoes
3. slotted spoon to lift the bacon out and leave the fat behind
4. chef’s knife and cutting board for halving potatoes and chopping onion, bacon, parsley
5. measuring cups and spoons for vinegar, sugar, mustard, salt etc.
6. wooden spoon or silicone spatula to stir the dressing and coat the potatoes
7. small bowl and fork or small whisk to make the cornstarch slurry
8. colander plus paper towels and a plate for rinsing potatoes and blotting the bacon

FAQ

Q: Can I use regular potatoes instead of baby or new potatoes? A: Yep, you can. Use a firmer variety like Yukon Gold or red potatoes and cut them into even chunks so they cook at the same rate. Bigger pieces take longer, so expect 2 to 3 hours on high or 4 to 5 hours on low for halved baby potatoes, and add time if chunks are bigger.

Q: How do I keep the potatoes from turning mushy? A: Don't overcook them, test early for doneness, and try to keep pieces uniform. If you're worried, cook the dressing and bacon first, then add the potatoes later so they only finish cooking in the sauce. Less liquid helps too.

Q: Can I make this ahead and how long will it keep? A: Yes. Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on low in the slow cooker or microwave in short bursts so the potatoes don't get soft. It actually tastes good warm or at room temp.

Q: I don't eat pork, what can replace the bacon? A: Try smoked tempeh, coconut bacon, or store bought vegetarian bacon bits for the smoky flavor. If you don't have those, stir in 1 tsp smoked paprika and a splash of liquid smoke with melted butter or oil for a similar vibe.

Q: Is the cornstarch or butter necessary? A: No, both are optional. Use the cornstarch slurry only if the dressing is too thin, stir it in and cook 10 to 15 minutes until it thickens. The butter gives a glossy, richer finish, but skipping it won't ruin the salad.

Q: How should I adjust the vinegar, sugar and mustard to taste? A: Taste as you go. Start with less sugar if you like tangy salads, and add more if you want it sweeter. Dijon is sharper than yellow mustard so use a bit less if you're using Dijon and add more slowly until it tastes right.

Slow Cooker German Potato Salad Recipe Substitutions and Variations

Potatoes: If you dont have baby potatoes use Yukon Gold or red potatoes cut into bite size pieces, or russets cut into chunks. Yukon Gold stay creamy, russets can fall apart so handle gently.
Bacon: Swap bacon for pancetta or diced smoked ham, or use turkey bacon for a leaner version. Pancetta gives the closest porky flavor, turkey bacon needs a bit more for the same smokiness.
Apple cider vinegar: Use white wine vinegar or red wine vinegar 1 to 1, or fresh lemon juice for brightness but taste and use a little less if its strong.
Cornstarch slurry: Replace with 2 tablespoons all purpose flour mixed with 2 tablespoons cold water, or use arrowroot powder 1 to 1 with the cornstarch. Or skip it and simmer the dressing a bit longer to reduce.

Pro Tips

1) Parboil the potatoes 8 to 10 minutes so theyre just tender, drain and cool before the slow cooker. It cuts the total cook time and helps the skins stay intact so you dont end up with mush.

2) Cook the bacon extra crisp and save some for garnish, but keep most of the fat in the pan to sauté the onions. That fat is pure flavor, just watch it so the onions dont burn.

3) Heat the vinegar, water and sugar until the sugar completely dissolves and the pan is deglazed, then taste the dressing before you pour it on the potatoes. Add more sugar if its too sharp or a splash more vinegar if it needs brightness.

4) For a thicker dressing make a cold cornstarch slurry and temper it with a little hot dressing first, then stir back in and let it cook until it thickens; or reduce some of the skillet liquid to concentrate flavor instead. Tempering stops clumps, dont throw the slurry straight into the hot cooker.

5) Stir in the butter and fresh parsley at the very end so the butter melts and the herbs stay bright, and let the salad rest 10 minutes before serving so flavors meld. Leftovers reheat best gently in a skillet so the potatoes dont get gummy.