Hot German Potato Salad

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’s Book The Classic Slow Cooker. You can order it here.

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Hot German Potato Salad

5 from 3 votes

Warm potato salad with a tangy vinegar dressing

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: german potato salad

Prep Time: 25 minutes

Cook Time: 5 hours

Total Time: 5 hours 25 minutes

Servings: 6

Calories: 175kcal

Author: Sarah Olson

Equipment Needed:

• ▢
  Slow Cooker – 4 quart or larger

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

US Customary – Metric

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.

Recipe Notes:

Can I use a different type of potato?

Yes, russet or yukon gold will work great with this recipe.

Can I use turkey bacon?

Turkey bacon will taste great along with these potatoes and dressing.

Nutrition:

Calories: 175kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 508mg | Potassium: 579mg | Fiber: 2g | Sugar: 6g | Vitamin C: 11mg | Calcium: 19mg | Iron: 1mg

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

I was given a book for this review, though all opinions are mine alone.