While it can confidently stand on its own, this German potato salad also pairs well with a wide variety of main dishes. It would be delicious with luscious pork tenderloin or delicate roasted chicken. It goes well with a refreshing green salad that is adorned with red onions and sharp cheddar cubes, making it a great choice for a lighter supper. It would be as delightful as a surprise pie from a dear friend to have some thick-crusted bread on hand to soak up that tasty dressing.

6-Serving German Potato Salad Made in a Slow Cooker

The following ingredients are needed: two pounds of cubed red potatoes, one medium yellow onion, three strips of chopped bacon, one cup of chicken stock, one can of cream of chicken soup, 1/4 cup of apple cider vinegar, two teaspoons of sugar, and one teaspoon of mustard powder.

– An equal amount of salt and freshly ground black pepper, about 1 teaspoon each
– Chopped fresh parsley (to garnish)
How to Follow
Step one is to put the red potatoes into the slow cooker once they have been cubed. Because of their shape-retaining and flavor-absorbing properties, these small crimson beauties are perfect for our next meal.
2. After that, top the potatoes with the chopped bacon and diced onion. While the bacon adds a smokey flavor to the meal, the onion will soften and become sweeter as it cooks.
3. Combine the chicken stock, cream of chicken soup, broth, vinegar, sugar, mustard powder, salt, and pepper in a separate dish. Make sure it’s well combined, since this is going to provide a tangy, rich flavor to our potatoes.
After step 4, pour the mixture over the bacon, onions, and potatoes. To get a uniform coating, give it a little stir.
5. Simmer, covered, for 6 to 8 hours on low heat, or until potatoes are soft when poked with a fork.
6. After that, mix everything well and move it to a plate to serve. Add a dash of color and a burst of freshness just before serving by topping with chopped parsley.

Tips and Variations: If you’re looking for a crunchier salad, try adding some finely chopped celery with the onions.
– A If you’re short on apple cider vinegar and need a quick fix, white vinegar will work just fine.
– A If you’re watching your fat intake, try using low-fat cream of chicken soup. If you have vegetarian friends, try using cream of celery soup instead.
– A Before the food is done cooking, you may add a handful of diced pickles if you like the pucker of pickles.
– A Do not be afraid of the leftovers; in fact, they are an asset, since the flavors in this recipe enhance each other overnight, making them even better the following day.

While it can confidently stand on its own, this German potato salad also pairs well with a wide variety of main dishes. It would be delicious with luscious pork tenderloin or delicate roasted chicken. It goes well with a refreshing green salad that is adorned with red onions and sharp cheddar cubes, making it a great choice for a lighter supper. It would be as delightful as a surprise pie from a dear friend to have some thick-crusted bread on hand to soak up that tasty dressing.

6-Serving German Potato Salad Made in a Slow Cooker

The following ingredients are needed: two pounds of cubed red potatoes, one medium yellow onion, three strips of chopped bacon, one cup of chicken stock, one can of cream of chicken soup, 1/4 cup of apple cider vinegar, two teaspoons of sugar, and one teaspoon of mustard powder.

– An equal amount of salt and freshly ground black pepper, about 1 teaspoon each
– Chopped fresh parsley (to garnish)
How to Follow
Step one is to put the red potatoes into the slow cooker once they have been cubed. Because of their shape-retaining and flavor-absorbing properties, these small crimson beauties are perfect for our next meal.
2. After that, top the potatoes with the chopped bacon and diced onion. While the bacon adds a smokey flavor to the meal, the onion will soften and become sweeter as it cooks.
3. Combine the chicken stock, cream of chicken soup, broth, vinegar, sugar, mustard powder, salt, and pepper in a separate dish. Make sure it’s well combined, since this is going to provide a tangy, rich flavor to our potatoes.
After step 4, pour the mixture over the bacon, onions, and potatoes. To get a uniform coating, give it a little stir.
5. Simmer, covered, for 6 to 8 hours on low heat, or until potatoes are soft when poked with a fork.
6. After that, mix everything well and move it to a plate to serve. Add a dash of color and a burst of freshness just before serving by topping with chopped parsley.

Tips and Variations: If you’re looking for a crunchier salad, try adding some finely chopped celery with the onions.
– A If you’re short on apple cider vinegar and need a quick fix, white vinegar will work just fine.
– A If you’re watching your fat intake, try using low-fat cream of chicken soup. If you have vegetarian friends, try using cream of celery soup instead.
– A Before the food is done cooking, you may add a handful of diced pickles if you like the pucker of pickles.
– A Do not be afraid of the leftovers; in fact, they are an asset, since the flavors in this recipe enhance each other overnight, making them even better the following day.