When the brisk winds whistle through the golden wheat fields and the air turns crisp, there’s a sense that it’s time to gather around for something hearty, something that warms you straight through. It’s during these times that I often think back to the German immigrants who brought their rich culinary traditions to the heart of the Midwest. One dish that has stood the test of time, adapting to both fancy garden parties and simple family gatherings, is the beloved German Potato Salad. Its tangy sweetness and robust flavors bring about a sense of nostalgia, harking back to communal dinners and stories shared over the dining table. This particular slow cooker version, enriched with a can of cream of chicken soup, lends an even more inviting creaminess to the concoction, making it a recipe you’d want to hold on to for its simplicity and heartwarming essence.
This German Potato Salad is a dish that holds its own with pride, yet it’s also versatile enough to accompany a myriad of main courses. I’d recommend serving it alongside a tender roasted chicken, or perhaps with a juicy pork tenderloin. If you’re leaning towards a lighter meal, it pairs beautifully with a crisp green salad, studded with red onions and sharp cheddar cubes. And let’s not forget, a slice of thick-crusted bread to sop up any of that flavorful dressing would be as welcome as a good friend dropping by with a surprise pie.
Slow Cooker German Potato Salad
Servings: 6
Ingredients
2 pounds of red potatoes, cubed
1 medium yellow onion, diced
3 stripes of bacon, chopped
1 cup of chicken stock
1 can of cream of chicken soup
1/4 cup of apple cider vinegar
– 2 tablespoons of sugar
1 teaspoon of mustard powder
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
Fresh parsley, chopped (for garnish)
Directions
Begin by placing your cubed red potatoes into the slow cooker. These little red gems will hold their shape nicely and absorb all the flavors we’re going to introduce.
2. Next, scatter the diced onion and chopped bacon over the potatoes. The onion will mellow and sweeten as it cooks, while the bacon infuses a smoky hug throughout the dish.
3. In a separate bowl, whisk together the chicken stock, cream of chicken soup, apple cider vinegar, sugar, mustard powder, salt, and pepper. Ensure it’s well-mixed, as this is what will dress our potatoes in rich, tangy goodness.
4. Pour the mixture over the potatoes, onions, and bacon. Give it a gentle stir to coat everything evenly.
5. Cover and cook on low for 6 to 8 hours, or until the potatoes are tender to the touch of a fork’s prong.
6. Once done, give it a good mix and transfer it to a serving dish. Sprinkle with fresh parsley to add a pop of color and freshness right before it’s time to eat.
Variations & Tips
For those who prefer a bit of crunch in their salad, add some finely chopped celery along with the onions.
If you’re in a pinch and can’t get your hands on apple cider vinegar, white vinegar will do just fine as a substitute.
For a lighter version, you might use low-fat cream of chicken soup, and if you’re catering to vegetarian friends, a cream of celery soup would be a suitable replacement.
If you’re one who savors a pickle’s pucker, feel free to toss in a handful of chopped pickles towards the end of cooking.
And a little word to the wise: this dish tastes even better the next day, as the flavors meld together overnight, so don’t fret about leftovers – they’re a blessing in disguise.
