Top Slow Cooker Potato Salad Recipes
There's nothing like a rich potato salad to serve at a family gathering in the summer. It's the perfect side for your ribs or chicken that's prepared right over the grill. Follow these recipes for a no-fuss approach to a great tasting side dish that can be made up using your Crock-Pot® 6-Quart Countdown Digital Slow Cooker with Little Dipper® Warmer. Potato salad has never tasted better or been so easy to cook.
German Potato Salad with Bacon
Whether you're trying to switch things up a bit or just limit the amount of mayo you consume, this recipe will come in handy for your next summertime gathering. Plus, the smoky taste of bacon will keep this dish different from any other potato salad you've ever tried. It's sure to be a summertime favorite that your guests will start to request!
- 4 slices bacon
- 2 pounds potatoes, peeled and sliced
- 1/3 cup cider vinegar
- 1/2 cup cooking oil
- 3 tablespoons whole-grain mustard
- 1/2 cup chopped green bell pepper
- 2 cups sliced celery
- 2 tablespoons fresh parsley.
In a large skillet over medium heat, fry bacon. Flip over each slice as it turns golden brown, then remove from heat and drain grease. Crumble the bacon and store in the fridge for later use. Place potatoes, vinegar and oil in slow cooker. Add mustard, pepper and celery and stir together. Cover with lid, then cook on low for 5 to 6 hours. Stir in parsley and bacon and serve warm or store in fridge.
Ranch Potato Salad
For a creamy potato salad with a little zest, use ranch dressing and top with green onions. The end product will be a flavorful side dish that steals the show. Fortunately, this recipe makes 10 servings, so you'll be prepared when your guests come up for seconds and thirds.
- 2 1/2 pounds small red potatoes, cubed
- 1 package cream cheese, softened
- 1 1/2 cup shredded cheddar cheese
- 1 can condensed cream of potato soup, undiluted
- 1/4 cup milk
- 1 envelope buttermilk ranch salad dressing mix
- 3 tablespoons thinly sliced green onions.
Place potatoes in your slow cooker. In a large bowl, mix cream cheese, cheddar cheese, soup, milk and ranch dressing. Add mixture on top of potatoes, then cover with the lid and cook on low for 7-8 hours. Stir in green onions, then either serve warm or place in the fridge and serve it chilled later.