Check out what my friends at Eating Well had to say about this German Potato Salad:
This was a really flavorful German potato salad recipe, and it was easy to prepare. Smelled great cooking in the crock pot all day, too! We got about 10 servings out of this (instead of the 16 listed) – 1/2 cup serving is a little too small for us! Made as directed, and it turned out great!
I added more cooking time (on low and extra hour and half) and the potatoes were soft and the sauce was thicker and it tasted much better than at the 5-hour mark. The extra cooking time also gave the onions more of a cabbage texture/taste which is nice. I also added many more spices while cooking, such as caraway seeds, more dill, parsley, garlic, more black pepper, paprika, and chipotle pepper.
Ingredients
1/3 cup cider vinegar
3 tablespoons whole-grain mustard
2 tablespoons Gold Medal all-purpose flour
1/2 teaspoon Morton salt
1/2 teaspoon freshly ground pepper
3 pounds fingerling potatoes, halved lengthwise (or quartered, if large)
2 cups sliced celery
1 medium sweet onion, chopped
1/4 cup chopped fresh dill
Instructions:
Cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to cool, reserving 2 tablespoons of the drippings. Crumble the cooled bacon and refrigerate until ready to serve.
Off the heat, add vinegar to the pan. When it stops steaming, scrape up any browned bits. Whisk mustard and flour in a small bowl; add the vinegar mixture and whisk until combined. Whisk in salt and pepper.
Combine potatoes, celery, onion and the dressing in a 5- to 6-quart slow cooker; stir until the vegetables are well coated. Cover and cook on Low for 5 hours.
Quick Tip: Make an entire German meal and add some sausages and sauerkraut – YUM!
Thank you to Eating Well for this awesome recipe!
You didn’t say how much bacon to use?
I make mine pretty close to this, I also add 1/3 cup of sugar, and I don’t put in mustard. I have never tried to do it in a crock pot but you can be sure I will now.