Slow Cooker German Potato Salad
Votes: 1
Time: 4 hours 25 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Nutritional value per serving:
Serving size: 1 of 10
Calories 320, total fat 12 G., saturated fats 4 G., proteins 9 G., carbohydrates 45 G., fiber 6 G., cholesterol 19 mg, sodium 672 mg, sugar 6 G.
Serving size: 1 of 10
Calories 320, total fat 12 G., saturated fats 4 G., proteins 9 G., carbohydrates 45 G., fiber 6 G., cholesterol 19 mg, sodium 672 mg, sugar 6 G.
Make a delicious potato salad without mayonnaise. The potatoes are especially flavorful in a slow cooker, which means the salad itself will be even more delicious. Dress it with the aromatic hot bacon fat and grainy mustard, and top it with crispy bacon bits for texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup apple cider vinegar
- 2 tablespoons of honey
- 2.3 kg large potatoes, cut into 4 pieces (about 12 tubers)
- 10 strips bacon, cut into 1cm pieces.
- 1/4 cup grainy mustard
- 1 bunch green onions, thinly sliced (about 1 cup)
We recommend
Recipes with similar ingredients: apple cider vinegar, honey, potato, bacon, whole grain mustard, green onions
Cooking the dish according to the recipe:
- In a 6-quart slow cooker, combine 2 cups water, 1/4 cup vinegar, 1 tablespoon honey, 1 tablespoon salt, and 1/2 teaspoon black pepper. Add the potatoes and stir. Cover and cook over low heat until the potatoes are tender but not falling apart, about 4 hours.
- Turn off the heat and drain the potatoes thoroughly. Return the potatoes to the slow cooker and cover with a lid to keep warm.
- Place the bacon in a large skillet over medium heat. Cook, stirring, until crisp, 4 to 5 minutes. Remove the skillet from the heat and use a slotted spoon to transfer the bacon to a paper towel-lined plate. Drain all but 4 tablespoons of the fat from the skillet. Stir in the mustard, the remaining 1/2 cup vinegar, and 1 tablespoon honey. Pour the dressing into the slow cooker and top with half the cooked bacon and green onions, reserving 2 tablespoons for serving. Gently toss and season with salt and pepper, if desired.
- Transfer the potato salad to a large serving platter or bowl and sprinkle with the remaining bacon and green onions.
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