Slow Cooker 5-Ingredient Hot German Potato Salad

Warm German potato salad brings tender potatoes, smoky bacon and a sweet-tangy dressing to the table. This five-ingredient version uses the slow cooker to soften sliced red potatoes while a quick skillet dressing adds the familiar bacon and vinegar flavor. It makes eight side-dish servings and is especially convenient when the stovetop is busy.

What makes this version different?

Unlike a mayonnaise-based potato salad, this one is served warm. The dressing combines apple cider vinegar, sugar, softened onion and reserved bacon drippings. The potatoes cook in the slow cooker rather than being boiled separately, then the whole dish can stay in the crock for serving.

Five ingredients

• 3 pounds red potatoes, sliced: Cut the slices evenly so they soften at the same pace. Red potatoes hold their shape well.
• 8 slices thick-cut bacon: Cook until crisp and save approximately ¼ cup of the drippings for the dressing.
• 1 onion, chopped: Soften it in the bacon drippings to mellow its bite.
• ½ cup apple cider vinegar: Supplies the bright, tangy flavor.
• ⅓ cup sugar: Balances the vinegar. Stir until dissolved before pouring the dressing into the cooker.

How to make slow cooker hot German potato salad

1. Crisp the bacon

Cook the thick-cut bacon in a large skillet over medium heat until crisp. Move it to a plate and crumble it once cool enough to handle. Leave about ¼ cup of the bacon drippings in the skillet and carefully discard the rest.

2. Make the onion dressing

Add the chopped onion to the skillet and cook for 3–4 minutes, stirring until softened. Pour in the apple cider vinegar and add the sugar. Stir and cook only until the sugar dissolves, then take the skillet off the heat.

3. Fill the slow cooker

Arrange the evenly sliced red potatoes in the crock. Pour the warm onion dressing over them, add the crumbled bacon, and toss gently to distribute the dressing without breaking the slices.

4. Cook until tender

Cover and cook on LOW for 4–5 hours, or until the potatoes are tender but still hold together. Slow cookers vary, so begin checking near the earlier end of the range. Give the potatoes only a gentle stir once or twice if needed.

5. Serve warm

Stir lightly so the dressing coats the potatoes, then serve from the crock or transfer to a bowl. This side pairs naturally with baked ham, bratwurst, roast chicken or pork chops. Green beans or a crisp cucumber salad add a fresh contrast.

Variations & Tips

• More tang: Stir in a small extra splash of apple cider vinegar just before serving.
• Milder onion flavor: Chop the onion finely so it softens into the dressing.
• Keep the slices intact: Slice potatoes uniformly and avoid vigorous stirring after they become tender.
• Prep ahead: Cook the bacon and onion dressing in advance; refrigerate them separately and assemble the crock when ready to cook.
• For a potluck: Use the slow cooker’s warm setting for serving and stir lightly from time to time. Follow your appliance’s food-holding guidance.

Storage and reheating

Refrigerate leftovers promptly in a covered container. Reheat until hot throughout, adding a small splash of water or vinegar if the dressing has thickened. The potato slices will be softer after reheating, so stir carefully. This dish is at its best served warm the day it is made.

Frequently asked questions

Is there mayonnaise in German potato salad?

Not in this version. The dressing is made from bacon drippings, onion, apple cider vinegar and sugar.

Can I use another potato?

Waxy potatoes that hold their shape are the easiest substitute. Very starchy potatoes can fall apart during the long cook.

Why cook the bacon first?

Pre-cooking makes the bacon crisp and provides the drippings that flavor the warm dressing.