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Start by cooking the bacon in a skillet over medium heat until it’s crisp. Once the bacon is fully cooked, remove it from the skillet and place it on paper towels to drain excess grease. The key here is to let the bacon cook slowly so that it renders its fat, which will later be used for sautéing the onions. Don’t rush this process—perfectly crispy bacon adds a satisfying crunch to the final dish.
Step 2: Sauté the Onions
In the same skillet, with the bacon fat still present, add the chopped onions. Sauté them for about 3-4 minutes until they start to become translucent. This step adds a sweet depth to the dish, as the onions will slowly caramelize in the rich bacon fat. Once the onions are softened and slightly golden, you’re ready for the next step.
Step 3: Prepare the Vinegar Dressing
In a medium bowl, whisk together the apple cider vinegar, water, sugar, Dijon mustard, salt, and black pepper. This creates the tangy, sweet dressing that defines hot German potato salad. The sugar helps to balance the vinegar’s acidity, while the mustard adds a rich, savory note.
Step 4: Layer the Ingredients in the Slow Cooker
Now, it’s time to bring everything together in the slow cooker. Place the sliced potatoes in an even layer at the bottom of the cooker. Pour the vinegar dressing over the top, making sure the potatoes are fully coated. Gently stir everything together to ensure even distribution of flavors.
Step 5: Slow Cook to Perfection
Cover the slow cooker and set it to high for 3-4 hours or low for 6-7 hours. The longer cooking time allows the potatoes to become perfectly tender while soaking up all the delicious flavors of the bacon, onions, and vinegar dressing. Stir the potatoes occasionally to ensure they cook evenly and are fully immersed in the tangy dressing.
Step 6: Finish with Bacon and Parsley
Once the potatoes are fully cooked, it’s time to add the bacon back into the mix. Stir the crispy bacon bits into the salad, ensuring they are evenly distributed. Garnish the salad with chopped parsley for a fresh, herbaceous finish. The parsley adds a pop of color and a subtle flavor that complements the richness of the bacon and the tang of the vinegar dressing.
Step 7: Serve Warm
Hot German potato salad is best served immediately, while still warm. The flavors are at their peak when the salad is fresh out of the slow cooker, making it the perfect side dish for a hearty meal. Whether you’re serving it alongside grilled sausages, bratwurst, or a roasted pork dish, this potato salad is sure to be a hit.
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