Slow Cooker German Potato Salad Recipes

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SLOW-COOKER GERMAN POTATO SALAD



Slow-Cooker German Potato Salad image

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.

Provided by Food Network Kitchen

Categories     side-dish

Time 4h25m

Yield 8 to 10 servings

Number Of Ingredients 7

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)

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.

SLOW-COOKER GERMAN POTATO SALAD



Slow-Cooker German Potato Salad image

Warm German Potato Salad in its trademark bacon vinaigrette. This recipe calls for a little help from your slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 7h

Yield 12

Number Of Ingredients 12

1/2 lb bacon, chopped
1 1/4 cups chopped onions (about 3 medium)
1 1/4 cups chopped celery (about 5 medium stalks)
1 1/2 teaspoons salt
3/4 teaspoon celery seed
1/2 teaspoon pepper
2 lb small red potatoes (2 to 3 inch in diameter), cut into 1/4-inch slices
1 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup sugar
2 tablespoons cornstarch
1/4 cup cider vinegar
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 7 g, TransFat 0 g

SLOW-COOKER GERMAN POTATO SALAD



Slow-Cooker German Potato Salad image

Here's the dish everyone looks for at our parties, so we always double the recipe. It was handed down from my mother-in-law and has been a family favorite for years. -Stacy Novak, Stafford, Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 3h35m

Yield 12 servings

Number Of Ingredients 11

3 pounds red potatoes (about 8 medium)
1 pound bacon strips, chopped
1 large onion, chopped
3 tablespoons all-purpose flour
2/3 cup sugar
1/3 cup packed light brown sugar
2-1/2 teaspoons salt
1/2 teaspoon pepper
1/3 cup cider vinegar
2 cups water
Minced fresh chives, optional

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until potatoes are tender, about 15 minutes. Drain; cool slightly., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels, reserving 3 tablespoons drippings., For dressing, saute onion in drippings over medium-high heat until tender, 4-6 minutes. Stir in flour until blended. Stir in sugars, salt and pepper. Gradually stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir until slightly thickened, 4-6 minutes., Slice potatoes; place in a greased 5- or 6-qt. slow cooker. Top with dressing; sprinkle with bacon. Cook, covered, on low until heated through, 3-4 hours. If desired, sprinkle with chives.

Nutrition Facts : Calories 318 calories, Fat 15g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 751mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 2g fiber), Protein 7g protein.

OMA'S GERMAN POTATO SALAD



Oma's German Potato Salad image

My grandparents immigrated to New York City from Germany in the early 1950s. They became American citizens and raised their children here but always stayed true to their German roots, especially in the kitchen. Today my grandmother (I call her Oma) continues to cook the most delicious and authentic German food. This is Oma's traditional recipe for German potato salad with bacon and fresh herbs. It is a simple and vibrant recipe that can be enjoyed warm or at room temperature. - Amanda Catrini, Purchasing Assistant

Provided by Food Network Kitchen

Categories     side-dish

Time 2h5m

Yield 8 servings

Number Of Ingredients 10

2 pounds Yukon gold potatoes (about 4), peeled
3 tablespoons extra-virgin olive oil
8 ounces bacon, cut into 1/2-inch strips
1 medium yellow onion, diced
3 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
1 tablespoon sugar
Kosher salt and freshly ground black pepper
4 scallions, chopped
1 cup fresh flat-leaf parsley leaves, chopped

Steps:

  • Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds.
  • Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest.
  • Add the onions to the pan and sweat over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more.
  • Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan. Stir to combine and season with salt and pepper. Serve garnished with the remaining bacon, scallions and parsley.

AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!

Provided by Angela Louise Miller

Categories     Salad     Potato Salad Recipes     No Mayo

Time 50m

Yield 4

Number Of Ingredients 9

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g

HOT GERMAN POTATO SALAD (CROCK POT)



Hot German Potato Salad (Crock Pot) image

I had this at a friends house recently and it was so good, I had to get the recipe from her. She served this with grilled bratwurst and it made for such a nice meal.

Provided by Boca Pat

Categories     Potato

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 10

5 medium potatoes, cut into 1/4 inch slices (peeled or unpeeled, whichever you prefer)
1 large onion, chopped
1/3 cup water
1/3 cup cider vinegar
2 tablespoons all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon pepper
4 slices cooked bacon, crumbled

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.

Nutrition Facts : Calories 204.6, Fat 2.5, SaturatedFat 0.8, Cholesterol 5.9, Sodium 523.9, Carbohydrate 39.8, Fiber 4.4, Sugar 6.7, Protein 6.1

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