Slow-Cooker German Potato Salad

By garciamoss

This vinegary German-style potato salad recipe is a lighter alternative to typical mayonnaise-based potato salad. And, instead of boiling, the potatoes are simmered in the slow cooker. This healthy slow-cooker potato salad recipe tastes great when served warm or at room temperature. Fingerling potatoes make it especially pretty, but any type of yellow-flesh potato cut into 1-inch pieces will work.

Ingredients

• 4 slices bacon
• 1/3 cup cider vinegar
• 3 tablespoons whole-grain mustard
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 pounds fingerling potatoes, halved lengthwise (or quartered, if large)
• 2 cups sliced celery
• 1 medium sweet onion, chopped
• 1/4 cup chopped fresh dill

Details

Adapted from eatingwell.com

Preparation

Step 1

Cook bacon in a large skillet over medium heat, turning occasionally, until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to cool, reserving the drippings. Crumble the cooled bacon and refrigerate until ready to serve.
Discard all but 2 tablespoons of the drippings. Off the heat, add vinegar to the pan. When it stops steaming, scrape up any browned bits. Whisk mustard and flour in a small bowl; add the vinegar mixture and whisk until combined. Whisk in salt and pepper.
Combine potatoes, celery, onion and the dressing in a 5- to 6-quart slow cooker; stir until the vegetables are well coated. Cover and cook on Low for 5 hours.
To serve, stir in dill and the bacon.