Saturday, April 11, 2015

Slow-Cooker Hot German Potato Salad

Need a change from the traditional cold potato salad?  Try this tasty Hot Potato Salad where the potatoes are coated in a light dressing flavored with bacon, vinegar, and sugar.  Mmm a great tasting side.

You start by scrubbing some potatoes and slicing them up.  Set the potatoes aside.  In a skillet, cook some bacon until crispy. Remove the bacon and add some chopped onions and celery.  The onion mixture is sprinkled with some salt, celery seed and pepper.

Next the potatoes are layered in a slow cooker with the onion mixture.  Chicken broth is poured over the potatoes and onions.  Cover and cook on low for 5  to 6 hours.    Once the potatoes are cooked, mix some sugar, cornstarch and vinegar together and stir into the slow cooker.  Add the bacon and then the potatoes.  I mixed mine gently to coat them (the potatoes) in the dressing.  The heat is then turned on to high and the potatoes are cooked for another 30 minutes.

When ready to serve, sprinkle the potatoes with some fresh parsley.  Enjoy.

Slow-Cooker Hot German Potato Salad
From Betty Crocker

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  chicken broth
1/4 cup sugar
2 tablespoons cornstarch
1/4 cup cider vinegar
2 tablespoons chopped fresh parsley
1. 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.
2. Layer half each of the potatoes and onion mixture in 3- to 4-quart slow cooker. Repeat layers. Pour broth over top.
3. Cover and cook on Low heat setting 5 to 6 hours.
4. 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.


  1. I like warm potato salad. This is so satisfying and full of flavour.

  2. Hi Geraldine!
    I haven't had Hot German Potato Salad in years! I LOVE it, sometimes more than cold potato salad, lol...I had no idea it could be made with a crock. Fantabulous! Thanks so much for sharing, Geraldine...

    P.S. Thank you for your kind words. Marion and I are doing okay. I'm not back to blogging yet.