Crockpot Warm German Potato Salad for a Crowd

• •12 lb Red potatoes (scrubbed and cut into 1/4-inch slices or 3/4-inch chunks)
• •2.5 lb Thick-cut bacon (diced)
• •4 piece Yellow onions (large, finely chopped)
• •2.5 cup Apple cider vinegar
• •3.5 cup Chicken broth (low-sodium, or vegetable broth)
• •1 cup Granulated sugar
• •0.5 cup Dijon mustard (or German stone-ground mustard)
• •2.5 tbsp Salt (or to taste)
• •1.5 tbsp Freshly cracked black pepper (or to taste)
• •1.5 cup Fresh chives (finely chopped)
• •1 cup Fresh flat-leaf parsley (finely chopped)

Instructions

1. 1

   Prep your slow cooker(s). Divide the 12 pounds of washed and sliced red potatoes evenly between two 6-to-7-quart slow cookers (about 6 lbs per insert). If using a single cooker, cook the potatoes in two batches or boil them in a large stockpot first and use your crockpot strictly for hot holding.

2. 2

   In a large Dutch oven or wide stockpot over medium heat, fry the diced bacon in batches until deeply browned and crisp, about 12 to 15 minutes. Transfer the crispy bacon with a slotted spoon to paper towel-lined plates, reserving approximately 1 cup of bacon drippings in the pot.

3. 3

   Add the finely chopped yellow onions to the hot bacon drippings. Sauté over medium heat until tender and translucent, about 6 to 8 minutes.

4. 4

   Whisk the apple cider vinegar, chicken broth, sugar, Dijon mustard, salt, and black pepper into the skillet with the onions. Bring the vinaigrette to a boil, stirring constantly to dissolve the sugar, then simmer for 3 minutes to blend the flavors.

5. 5

   Pour the hot dressing evenly over the raw potatoes in the slow cooker(s). Gently toss with a large wooden spoon so every slice is lightly coated.

6. 6

   Cover and cook on LOW for 5 to 6 hours or on HIGH for 3.5 to 4 hours, until the potatoes are tender when pierced with a fork but still hold their shape.

7. 7

   Once tender, gently stir in the reserved crisp bacon, chopped chives, and fresh parsley (reserve a handful of bacon and herbs for the top). Switch the slow cooker setting to WARM for serving.

Chef's Tips

• 💡Capacity check: 12 pounds of potatoes will overflow a single standard 6-quart crockpot. Use two 6-to-7 quart slow cookers, or pre-boil all the potatoes on the stove in a 16+ quart stockpot, toss with the hot dressing and bacon, and transfer in waves to a single slow cooker set on 'Warm' to serve.
• 💡Leave the thin red potato skins on for added color, texture, and to help the slices hold their shape during slow cooking.
• 💡Keep a small splash of warm chicken broth on hand to stir in if the salad sits on the 'Warm' setting for several hours, as the potatoes will continue to drink up the liquid.