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Lighter Slow Cooker German Potato Salad with Bacon

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A lighter version of classic German potato salad made in the slow cooker, featuring tender Yukon Gold potatoes, crispy bacon, and a tangy, smoky dressing with a creamy finish from Greek yogurt.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons Dijon mustard
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon celery seed (optional)
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of the rendered fat in the skillet.
  2. Sauté the aromatics: Add the diced onion to the skillet with the reserved bacon fat. Cook over medium heat, stirring occasionally, until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the dressing: In a small bowl or liquid measuring cup, whisk together the apple cider vinegar, water, Dijon mustard, sugar, salt, pepper, and celery seed (if using). Pour this mixture into the skillet with the onions and garlic. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and let cool slightly.
  4. Prepare the potatoes: Place the cubed Yukon Gold potatoes in the slow cooker. Pour the warm vinegar-onion mixture over the top, then add the olive oil. Stir gently to coat all the potatoes.
  5. Slow cook: Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the potatoes are tender when pierced with a fork.
  6. Finish with creaminess: Once the potatoes are tender, turn off the slow cooker. Gently stir in the Greek yogurt and half of the cooked bacon. Taste and adjust seasoning with more salt and pepper if needed.
  7. Serve and garnish: Transfer the potato salad to a serving bowl. Sprinkle the remaining crispy bacon and fresh parsley on top. Serve warm or at room temperature.

Notes

Don’t overcook the potatoes; check at 3 hours on low. Reserve bacon fat for flavor. Let dressing cool slightly before adding yogurt to prevent curdling. Taste and adjust seasoning as you go. Can be made ahead and reheated.

Nutrition

Keywords: German potato salad, slow cooker potato salad, lighter potato salad, bacon potato salad, side dish, potluck, Oktoberfest

Find it online: https://fizzlefork.com/lighter-slow-cooker-german-potato-salad-with-bacon/