SLOW-COOKER GERMAN POTATO SALAD
Warm German Potato Salad in its trademark bacon vinaigrette. This recipe calls for a little help from your slow cooker.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 7h
Yield 12
Number Of Ingredients 12
Steps:
- Cook bacon in 12-inch skillet over medium-high heat, stirring frequently, until brown and crisp; remove from skillet with slotted spoon and drain on paper towels. Cook onions and celery in bacon drippings 5 to 8 minutes over medium-high heat, stirring frequently, until crisp-tender. Sprinkle with salt, celery seed and pepper. Cover and refrigerate bacon.
- Layer half each of the potatoes and onion mixture in 3- to 4-quart slow cooker. Repeat layers. Pour broth over top.
- Cover and cook on Low heat setting 5 to 6 hours.
- Remove potatoes from cooker, using slotted spoon. Mix sugar, cornstarch and vinegar in small bowl; stir into liquid in cooker. Stir in bacon. Gently fold in potatoes. Increase heat setting to High. Cover and cook 20 to 30 minutes or until potatoes have thickened. Sprinkle with parsley. Potato salad will hold on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 7 g, TransFat 0 g
SLOW-COOKER GERMAN POTATO SALAD
Potato salad may never be the same after you make it in a slow cooker. Crispy bacon adds flavor and texture to this summertime staple.
Provided by Food Network Kitchen
Categories side-dish
Time 4h25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Whisk 2 cups water, 1/4 cup of the vinegar, 1 tablespoon of the honey, 1 tablespoon salt and 1/2 teaspoon pepper in the insert of a 6-quart slow cooker. Add the potatoes and stir to combine. Cover with a lid and cook on low heat until the potatoes are tender but not falling apart, about 4 hours.
- Turn off the heat and drain the potatoes well. Transfer the potatoes back to the slow cooker insert and cover with a lid to keep warm.
- Add the bacon to a large skillet set over medium heat. Cook, stirring, until the bacon is brown and crispy, 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. Discard all but 4 tablespoons of the bacon drippings. Add the mustard, the remaining 1/2 cup vinegar and 1 tablespoon honey to the skillet and whisk. Pour the dressing in the slow cooker along with half of the bacon and the scallions, reserving 2 tablespoons for topping. Gently stir to combine, and season with additional salt and pepper if needed. Transfer the potato salad to a large serving platter or bowl and top with the remaining bacon and reserved scallions to serve.
SLOW-COOKER GERMAN POTATO SALAD
Here's the dish everyone looks for at our parties, so we always double the recipe. It was handed down from my mother-in-law and has been a family favorite for years. -Stacy Novak, Stafford, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 3h35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until potatoes are tender, about 15 minutes. Drain; cool slightly., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels, reserving 3 tablespoons drippings., For dressing, saute onion in drippings over medium-high heat until tender, 4-6 minutes. Stir in flour until blended. Stir in sugars, salt and pepper. Gradually stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir until slightly thickened, 4-6 minutes., Slice potatoes; place in a greased 5- or 6-qt. slow cooker. Top with dressing; sprinkle with bacon. Cook, covered, on low until heated through, 3-4 hours. If desired, sprinkle with chives.
Nutrition Facts : Calories 318 calories, Fat 15g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 751mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 2g fiber), Protein 7g protein.
HOT GERMAN POTATO SALAD (CROCK POT)
I had this at a friends house recently and it was so good, I had to get the recipe from her. She served this with grilled bratwurst and it made for such a nice meal.
Provided by Boca Pat
Categories Potato
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix potatoes and onion in crock pot; mix remaining ingredients except bacon; pour into crock pot.
- Cover and cook on low setting 8 to 10 hrs or until potatoes are tender.
- Stir in bacon.
- Serve.
Nutrition Facts : Calories 204.6, Fat 2.5, SaturatedFat 0.8, Cholesterol 5.9, Sodium 523.9, Carbohydrate 39.8, Fiber 4.4, Sugar 6.7, Protein 6.1
SLOW COOKER GERMAN POTATO SALAD
There are just about as many ways to make this dish as there are cooks, but the slow cooker is one I had never thought of. But why not? Recipe: http://www.allfreeslowcookerrecipes.com Photo: bettycrocker.com
Provided by Ellen Bales
Categories Other Salads
Time 7h20m
Number Of Ingredients 9
Steps:
- 1. Combine all but the last two ingredients in a large slow cooker. Salt and pepper to taste.
- 2. Set slow cooker on high setting and cook for 6 to 7 hours.
- 3. When done, add the bacon and parsley. Mix well throughout, and serve warm.
CROCK POT HOT GERMAN POTATO SALAD
My hometown of Evansville, IN is rich in German heritage! You will find many great, great, great grandmother's german recipes passed down through the years! This is definitely not the way Grandma made it but it is every bit as tasty and is a better fit for the lives we lead today! You can make this a one pot meal by adding...
Provided by Kathy Embry
Categories Salads
Time 8h30m
Number Of Ingredients 10
Steps:
- 1. Cook and drain bacon reserving 2 tablespoons of drippings; crumble; refrigerate.
- 2. In 3 1/2 or 4 1/2 quart crock pot mix all ingredients except cooked bacon. Cover. Cook on low 8 - 10 hours. Stir in bacon at the end.
GERMAN POTATO SALAD
Toss Yukon gold potatoes with Dijon mustard, vinegar, thick-cut bacon, chives and seasoning for this classic German Potato Salad recipe from Food Network.
Provided by Mary Nolan
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
- Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
- Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
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