Catering-Scale Slow Cooker German-Style Baby Yukon Potatoes

• •15 lb baby Yukon Gold potatoes (washed, scrubbed, and kept whole)
• •2.5 lb thick-cut bacon (diced into 1/2-inch pieces)
• •8 piece yellow onions (finely diced)
• •2.5 cup apple cider vinegar
• •3.8 cup beef broth (low-sodium)
• •11 tbsp whole grain German mustard (or coarse brown mustard)
• •7.5 tbsp granulated sugar (balances the vinegar)
• •1.3 tbsp caraway seeds (lightly bruised or crushed)
• •2.5 tbsp kosher salt (or to taste)
• •1.3 tbsp black pepper (freshly cracked)
• •1.5 cup fresh flat-leaf parsley (finely chopped, for garnish)

Instructions

1. 1

   In a large stockpot or Dutch oven over medium heat, fry the diced bacon in batches until crisp (about 12–15 minutes total). Remove the bacon with a slotted spoon and drain on paper towels, reserving 1/2 cup of rendered bacon fat in the pot.

2. 2

   Add the diced yellow onions to the reserved bacon drippings and sauté over medium heat for 8–10 minutes until soft and golden translucent.

3. 3

   Whisk the apple cider vinegar, beef broth, German mustard, sugar, crushed caraway seeds, kosher salt, and black pepper into the onions. Bring to a gentle simmer for 2 minutes to dissolve the sugar and blend the flavors.

4. 4

   Evenly divide the washed baby Yukon Gold potatoes between two 6- to 7-quart crockpots (approximately 7.5 lbs per cooker), or place all of them into an 18-quart electric roaster oven. Pour half of the warm vinegar-onion sauce over each batch and toss thoroughly to coat.

5. 5

   Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4.5 to 5 hours, stirring once halfway through if possible, until the potatoes are completely tender when pierced with a knife.

6. 6

   Stir the reserved crispy bacon and chopped fresh parsley into the hot potatoes right before service. Switch the crockpots to the 'Warm' setting for buffet serving.

Chef's Tips

• 💡Capacity note: 15 lbs of baby potatoes requires two standard 6- to 7-quart slow cookers or one 18-quart countertop roaster oven. Do not try to pack all 15 lbs into a single standard slow cooker, as the potatoes will cook unevenly.
• 💡Pierce each baby potato once or twice with a small paring knife or skewer before cooking so the savory German vinaigrette permeates into the interior.
• 💡For buffet lines, these potatoes stay hot, glossy, and delicious on the 'Warm' setting for up to 2 hours. Give them a quick stir occasionally to redistribute the pan juices.