When the crisp air of autumn settles in and the scent of falling leaves fills the atmosphere, nothing feels more comforting than a warm, home-cooked meal. Slow Cooker German Potato Salad is one of those dishes that bridges the gap between nostalgia and convenience. Traditional German potato salad is often served warm, with its signature tangy dressing and hearty, smoky undertones. This slow cooker version adds a touch of creamy richness, making it even more inviting. Originally brought to the U.S. by German immigrants, this dish quickly became a staple at family gatherings, potlucks, and celebrations across the Midwest.
The beauty of this dish lies in its versatility. It stands strong as a hearty side, pairing beautifully with roasted meats like pork tenderloin or grilled bratwurst. If you prefer a lighter meal, serve it with a crisp garden salad with sharp cheddar and red onions for balance. For an added touch of rustic comfort, a thick slice of crusty bread on the side will help soak up every bit of that tangy, creamy sauce. Whether you’re preparing for a dinner party or a cozy night in, this slow cooker recipe ensures you get all the rich flavors without standing over a stove for hours.
Servings: 6
Ingredients
- 1 can of cream of chicken soup
- 3 strips of bacon, chopped
- 2 pounds of red potatoes, cubed
- 1/4 cup of apple cider vinegar
- 1 medium yellow onion, diced
- 1 teaspoon of mustard powder
- 1 cup of chicken stock
- 2 tablespoons of sugar
- 1/2 teaspoon of freshly ground black pepper
- 1 teaspoon of salt
- Fresh parsley, chopped (for garnish)
Directions
- Place the cubed potatoes into the slow cooker, ensuring they are evenly spread out.
- Sprinkle the diced onion and chopped bacon over the potatoes, distributing them evenly for flavor infusion.
- In a separate mixing bowl, whisk together the chicken stock, cream of chicken soup, apple cider vinegar, sugar, mustard powder, salt, and pepper until smooth.
- Pour the dressing mixture over the potatoes, onions, and bacon, stirring gently to ensure everything is coated.
- Cover the slow cooker and cook on low for 6 to 8 hours, or until the potatoes are fork-tender.
- Once cooked, give the salad a final stir and transfer it to a serving dish. Garnish with freshly chopped parsley before serving.
Nutritional Information & Dietary Concerns
This dish provides a good balance of protein, carbohydrates, and fats. The bacon and chicken stock add a savory depth, while the vinegar and mustard powder bring a tangy brightness. The potatoes serve as a hearty base, offering fiber and essential nutrients. To make this dish healthier, you can opt for a low-fat version of the cream of chicken soup. For a vegetarian adaptation, substitute the bacon with smoked paprika and use cream of celery soup instead of chicken.
Variations & Tips
- If you enjoy a bit of crunch, toss in some finely chopped celery along with the onions.
- White vinegar can replace apple cider vinegar in a pinch.
- Love pickles? Add a handful of chopped pickles towards the end of cooking for an extra zesty bite.
- This dish tastes even better the next day as the flavors continue to meld, making it a great make-ahead option.
Sharing and Commenting is Caring
Have you tried this recipe? Let us know how it turned out in the comments! Did you put your own twist on it? We’d love to hear about your favorite variations. If you enjoyed this dish, consider sharing it with your friends and family—because great food is even better when shared. Your feedback helps bring more delicious and comforting recipes to the table!