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Easy Creamy Crockpot German Potato Salad with Bacon

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This creamy crockpot German potato salad with bacon combines smoky bacon, tangy-sweet dressing, and tender Yukon Gold potatoes for a rich, velvety side dish that stays creamy for hours. Perfect for potlucks, picnics, or weeknight dinners.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 8 slices thick-cut bacon
  • 1 medium yellow onion, finely diced
  • 3 tablespoons all-purpose flour
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon mustard powder
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh parsley, chopped
  • 2 green onions, sliced (optional)

Instructions

  1. Cook the bacon: Place the bacon slices in a large skillet over medium heat. Cook until crispy, about 8-10 minutes, flipping once halfway through. Transfer the bacon to a paper towel-lined plate to drain. Once cool enough to handle, crumble or chop into small pieces. Reserve 3 tablespoons of the rendered bacon fat in the skillet.
  2. Sauté the onion: Add the finely diced onion to the same skillet with the reserved bacon fat. Cook over medium heat for 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Sprinkle the flour over the onions and stir constantly for 1 minute.
  3. Make the dressing base: Slowly pour in the apple cider vinegar and water, whisking continuously to prevent lumps. Add the sugar, salt, pepper, and mustard powder. Bring the mixture to a gentle simmer and cook for 2-3 minutes, until it thickens slightly. Remove from heat and let it cool for 5 minutes.
  4. Whisk in the creaminess: In a small bowl, whisk together the sour cream and mayonnaise. Slowly pour this into the slightly cooled vinegar mixture, whisking constantly until smooth and well combined. Set the dressing aside.
  5. Layer the potatoes: Place the cubed Yukon Gold potatoes in your slow cooker. Pour the dressing over the top and add half of the crumbled bacon. Gently toss everything together with a wooden spoon or silicone spatula until the potatoes are evenly coated.
  6. Slow cook: Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The potatoes are done when they are tender but still hold their shape — you should be able to pierce them easily with a fork, but they shouldn’t be falling apart.
  7. Finish and serve: Once the potatoes are tender, give everything a gentle stir. Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving bowl and top with the remaining crumbled bacon, fresh parsley, and sliced green onions. Serve warm or at room temperature.

Notes

Don’t over-stir the potatoes once they’re cooked to avoid breaking them. Let the dressing cool before adding sour cream to prevent curdling. Check potatoes early as slow cooker temperatures vary. For a vegetarian version, omit bacon and use olive oil or butter with smoked paprika.

Nutrition

Keywords: German potato salad, creamy potato salad, crockpot potato salad, bacon potato salad, slow cooker potato salad, easy potato salad

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