Hot German Potato Salad
13 Comments Dec 14, 2015
Updated Mar 07, 2023
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I was given a book for this review, though all opinions are mine alone.
Make this Hot German Potato Salad in the slow cooker. Tender potatoes and bacon with a tangy vinegar dressing.
This recipe for Hot German Potato Salad is from a friend of mine Judith Hannemann of The Midnight Baker. Her cookbook The Classic Slow Cooker has just been released. It was on QVC last month and it sold out the first airing! I am thrilled that I got my hands on this book and get to share a recipe from it here with you today.
What is Hot German Potato Salad?
This Hot German Potato Salad is much different from your American potato salad. Hot German Potato Salad is served warm and has a slightly sweet taste to it. It wasn’t something that I have ever tried before, but I really enjoyed it! My husband loved it too.
Can I use a different type of potato?
Use russet or Yukon gold with great results in this recipe.
Can I use turkey bacon?
Turkey bacon will work fine in the recipe in place of regular bacon.
More potato recipes to try ASAP:
- Slow Cooker Cheesy Mashed Potatoes
- Slow Cooker Cheesy Hashbrown Potatoes
- Slow Cooker Cajun Parmesan Potatoes
- Slow Cooker Lipton Onion Potatoes
This recipe is from Judith Hannemann. If you liked her recipe, you can order her book: The Classic Slow Cooker.
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Hot German Potato Salad
Ingredients
- 1 1/2 lbs. small red potatoes
- 1 small onion, chopped
- 3/4 cup water
- 4 slices bacon
- 1/4 cup plus 2 tbsp. apple cider vinegar
- 2 Tbsp. sugar
- 1/2 tsp. celery seed
- 1 tsp. salt
- 2 tbsp. flour
- chives for serving
Instructions
- Scrub the potatoes and cut in 1/4 inch slices.
- Layer half the potatoes and half the onions in a small slow cooker. (I used my 6-quart and it turned out great).
- Repeat with the remaining potatoes and onions. Add the water. Cook on LOW for 5-6 hours.
- Remove the potatoes and onions on to a plate using a slotted spoon.
- Slice the bacon into 1-inch pieces. Brown them in a skillet on the stove-top. Drain on a paper towel.
- Mix the vinegar, sugar, celery seed, salt and flour in a small bowl, mix until there is no lumps. Add this to the slow cooker, stir until this mixture thickens. Let cook on HIGH for 5 minutes.
- Add the potatoes and onion back to the crock pot in to the vinegar mixture, also add the bacon at this time. Gently stir this together.
- Turn to low and cook for an additional 30 minutes.
- Top with chives if desired.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I was given a book for this review, though all opinions are mine alone.
How many portions does the recipe feed?
This feeds about 6.
I made this with a few tweaks: 1) used beef broth instead of water 2) I made the “sauce” in the skillet that I cooked my bacon in – using some of the crockpot broth and reserving some of the bacon drippings- and added a little cornstarch slurry, letting it all thicken before adding back to the crockpot. Delicious!! Can’t wait to have it tomorrow after all the flavors meld together better.
Reminds me of my wonderful Grandma slicing up potatoes for German Potato Salad.
Can’t wait to try this recipe.
This very tasty German potato salad
What do you do with extra water in crock pot?
discard it. 🙂
Is there anything you would recommend to substitute foe the bacon to make this vegetarian?
No meat req. make the gravy w oil sugar vin. I cooked onions and green pepper but followed the usual directions. Mustard seeds parsley any potatoes. When sauce thickened w flour pour over pot mix. Delish!
I haven’t eat German Potato Salad in a long time — hadn’t even thought of it! Thanks for the recipe. Can’t wait to try it out!
The German potato salad looks and sounds so good. Thanks for sharing.