This 4-ingredient slow cooker German potato salad leans into the classic sweet-tangy, bacon-kissed profile but streamlines the process for busy weeknights. Traditional German potato salad is usually made on the stovetop with hot boiled potatoes tossed in a warm vinegar-and-bacon dressing.
Slow cooker German potato salad served warm in a rustic bowl
Slow cooker German potato salad served warm in a rustic bowl
Here, we skip the pot of boiling water and simply layer sliced red potatoes straight into the slow cooker, pour over a quick bacon-vinegar mixture, and let low, gentle heat do the work. The result is a hearty, comforting side that tastes like it took far more effort than it did—exactly the kind of dish that tends to disappear fast at family dinners.
Serve this warm German potato salad alongside grilled sausages or bratwurst, roast chicken, or pork chops for a classic Midwestern-meets-German plate. It’s also excellent with simple seared kielbasa and a pan of sautéed green beans or cabbage.
German potato salad plated with bratwurst and green beans
German potato salad plated with bratwurst and green beans
For something lighter, pair it with a crisp green salad dressed with a lemony vinaigrette to balance the richness of the bacon. Leftovers reheat well and make a satisfying lunch with a fried or poached egg on top and a side of crunchy pickles.
4-Ingredient Slow Cooker German Potato Salad
Servings: 6
Ingredients
3 pounds red potatoes, scrubbed and thinly sliced (about 1/4 inch thick)
8 ounces thick-cut bacon, chopped
1/3 cup apple cider vinegar
2 tablespoons granulated sugar
1 1/4 teaspoons kosher salt (optional, to taste after cooking)
1/2 teaspoon freshly ground black pepper (optional, to taste after cooking)
Directions
Cook the bacon: In a skillet over medium heat, cook the chopped bacon until crisp and the fat has rendered, 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving the drippings in the pan. You should have about 1/4 cup of bacon fat; if you have significantly more, spoon off a bit so the salad doesn’t become greasy.
Chopped bacon crisping in a skillet
Chopped bacon crisping in a skillet
Make the warm dressing: With the skillet still over medium heat and the bacon drippings hot, carefully add the apple cider vinegar and sugar. Stir and simmer for 1–2 minutes, scraping up any browned bits from the bottom of the pan, until the sugar dissolves and the mixture smells sharp and slightly sweet. Remove from the heat.
