Slow Cooker German Potato Salad
As the weather shifts and cooler winds sweep through the trees, there’s a certain comfort in returning to the kind of meals that bring warmth not only to the body but also to the spirit. For many, German Potato Salad offers just that—a cozy, nostalgic dish that’s as suitable for a chilly weeknight dinner as it is for a festive gathering. This hearty and flavorful side dish has roots that go back generations, originally brought to America by German immigrants who valued simple, honest ingredients and slow cooking traditions.
While most traditional versions are served warm with a vinegar-based dressing, this version takes a slightly creamy turn with the addition of cream of chicken soup—adding a rich texture without overwhelming the classic tangy-sweet balance. The slow cooker makes it even more appealing, allowing the flavors to deepen while you go about your day. Bacon adds its familiar smoky hug, onions bring mellow sweetness, and a dash of mustard powder ties everything together with a subtle zing. Whether you serve it beside a roasted chicken, juicy sausages, or simply enjoy it with a crusty piece of bread, this dish offers more than flavor—it offers a connection to heritage and the warmth of shared meals.
Servings: 6
Ingredients
- 2 pounds red potatoes, cubed
- 1 medium yellow onion, diced
- 3 strips of bacon, chopped
- 1 cup chicken stock
- 1 can cream of chicken soup
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Fresh parsley, chopped (for garnish)
Directions
- Place the cubed red potatoes into your slow cooker. These potatoes are sturdy enough to hold up during slow cooking while absorbing all the savory flavors.
- Add the diced onion and chopped bacon over the potatoes. The onion softens beautifully, and the bacon imparts a smoky depth that complements the tangy dressing.
- In a mixing bowl, whisk together the chicken stock, cream of chicken soup, apple cider vinegar, sugar, mustard powder, salt, and pepper until smooth. This mixture forms the flavorful base of your salad.
- Pour the sauce over the potato mixture in the slow cooker. Stir gently to coat the ingredients evenly.
- Cover and cook on low heat for 6 to 8 hours, or until the potatoes are fork-tender.
- Once cooked, give it a final stir and transfer to a serving dish. Top with freshly chopped parsley just before serving.
Optional Add-Ins and Tips
- Add diced celery at the start if you enjoy a bit of crunch.
- No apple cider vinegar? White vinegar works fine as a substitute.
- For a lighter take, use low-fat cream of chicken soup.
- For a vegetarian version, swap the chicken soup and bacon for cream of celery soup and smoked paprika.
- Chopped pickles make a zesty addition if added during the last hour of cooking.
- Like many slow-cooked dishes, this one tastes even better the next day.
Nutrition and Dietary Notes
This dish provides a satisfying balance of carbohydrates from the potatoes and a touch of protein from the bacon and soup. The vinegar and mustard contribute tanginess without adding heaviness, while the soup lends creaminess with moderate fat content. It’s naturally gluten-free if using a certified gluten-free soup, but not suitable for vegetarians unless adapted. For those watching sodium, choose low-sodium broth and soup.
Sharing and Commenting is Caring
Love this recipe? Share it with friends who enjoy comforting, slow-cooked meals with a touch of tradition. And if you’ve tried it or made your own twist, drop a comment below. Your thoughts help others and bring fresh ideas to the kitchen!