Slow-Cooker German Potato Salad

Slow-Cooker German Potato Salad
Prep Time
15 min
Cook Time
4h 10 min
8 - 10 servings

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.



cup apple cider vinegar
Tbsp honey
Kosher salt and freshly ground black pepper
lb(s) large Yukon gold potatoes, quartered (about 12)
slices bacon, cut into ½-inch pieces
cup whole-grain mustard
bunch scallions, thinly sliced (about 1 cup)


Step 1

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.

Step 2

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.

Step 3

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.

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