Authentic Slow Cooker German Potato Salad (Kalter Kartoffelsalat)
A classic German potato salad featuring tender waxy potatoes cooked gently in a crockpot. Tossed warm in a savory bacon, onion, and vinegar dressing so the potatoes absorb every drop of flavor, then chilled to perfection with fresh dill, chives, and crisp German pickles.
Ingredients
- •2 lb Yukon Gold potatoes (scrubbed clean and cut into 1/2-inch thick rounds)
- •0.75 cup Vegetable or beef broth (divided; 1/4 cup for slow cooker, 1/2 cup warmed for dressing)
- •6 piece Thick-cut bacon (diced into lardons)
- •1 piece Yellow onion (finely diced)
- •1.5 tbsp German stone-ground mustard (or spicy brown mustard)
- •3 tbsp White wine vinegar (or apple cider vinegar)
- •0.5 cup German dill pickles (finely diced)
- •1 tbsp Pickle brine (from the pickle jar)
- •0.5 tsp Granulated sugar (to balance acidity)
- •2 tbsp Fresh chives (minced)
- •1 tbsp Fresh dill (finely chopped)
- •1 to taste Salt and freshly ground black pepper (potatoes need generous seasoning)
Instructions
- 1.
Place the sliced Yukon Gold potatoes into the crockpot and pour 1/4 cup of broth over them. Cover with the lid and cook on LOW for 3 to 3.5 hours (or on HIGH for 1.5 to 2 hours) until fork-tender but still holding their shape.
Time: 180 min - 2.
While the potatoes finish, cook the diced bacon in a skillet over medium heat until browned and crisp (about 6-8 minutes). Remove bacon with a slotted spoon, reserving 2 tablespoons of rendered bacon drippings in the skillet.
Time: 8 min - 3.
Add the diced onion to the hot bacon drippings and sauté until softened and translucent, about 3-4 minutes. Stir in the remaining 1/2 cup warmed broth, vinegar, stone-ground mustard, sugar, pickle brine, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk to combine and warm through.
Time: 5 min - 4.
Transfer the warm cooked potatoes from the crockpot into a large mixing bowl. Immediately pour the warm dressing over the hot potatoes, gently folding with a silicone spatula so they absorb the dressing without breaking apart.
Time: 3 min - 5.
Fold in the cooked bacon lardons and diced German pickles. Cover and refrigerate for at least 2 hours (or overnight) until thoroughly chilled and the flavors meld.
Time: 120 min - 6.
Before serving, taste and adjust salt and pepper if needed. Gently fold in the fresh chives and dill, and serve cold.
Time: 2 min
Tips
- 💡Waxy potatoes like Yukon Golds or Red Bliss hold their shape best in the crockpot without turning mushy.
- 💡Pouring the dressing over the potatoes while they are steaming hot is the authentic German secret—the starch drinks in the vinegar and savory broth for deep flavor throughout.
- 💡For the classic Northern/Rhineland twist, you can fold in 2 tablespoons of mayonnaise alongside the chilled pickles before serving.
Recipe from TheCookbook.ai
Created by Anonymous