If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not […]
Tag: bbq sides
Move over boring side dishes! Grilled Brussels Sprouts are here to steal the show this summer. Brussels sprouts can sometimes get a bad rap but it’s only because most people don’t know how to cook them properly. Grilling or roasting them caramelizes their natural sugars yielding […]
Summer BBQ season is finally here and we’re loving every minute of it! Aren’t summer foods just the best?!? Today I wanted to share with you a must have side dish for summertime picnics, potlucks, barbecues and get togethers, Slow-Cooked German Potato Salad. My German grandparents would be so proud! This Bavarian-style potato salad is quite different than the traditional mayonnaise dressed American version that most of us are used to. Served warm, it’s both sweet and savory, and pairs quite well with any kind of meat. It’s tangy, it’s sweet, it’s smoky, it’s delicious, it’s like nothing you’ve ever tasted!! This one will be a family staple for years to come. One bite and you’ll see why it’s made it’s way to the top of our summertime menu and will likely stay there straight through Oktoberfest!
Here’s all you’ll need: red potatoes, bacon, onion, flour, white sugar, brown sugar, salt, pepper, apple cider vinegar, and chives.
So this one takes a little bit of prep work but I promise you it’s well worth it! And since it’s finished in a slow cooker, once the prep work’s done, there’s really nothing more to do after that. It’s also one of the many reasons why I love this recipe especially for parties, because I can do all the kitchen work ahead of time leaving me more time with my guests.
Place the potatoes in a large stockpot, cover with water and bring to a boil. Continue to boil for about 15 minutes or until the potatoes are fork tender (cooking times will vary depending on the size of your potatoes). Drain the water, cool the potatoes and set them aside.
Next cook the bacon in a large skillet over medium heat until crisp. What’s a potato salad without bacon?!? Lot’s of it!! You can chop it up before you cook or chop it afterwards, it’s totally up to you. I’m a chop it before it cooks kinda gal myself. Remove the bacon from the pan using a slotted spoon and place on a paper towel to remove any excess grease.
Drain the bacon grease from the skillet, reserving 3 tablespoons in the pan to cook the onions. I’ll take all the extra bacon flavor I can get!! Saute the onion over medium-high heat until tender, or about 5 minutes.
Lower the heat to medium, and stir in the flour until well combined. Next mix in the salt, pepper, white sugar, and brown sugar. This will be the base for our tangy, but sweet dressing. Yum!!!
Combine the apple cider vinegar and water together in a small bowl. Gradually add the vinegar water mixture to the skillet, about a half a cup at a time, stirring with each addition. This will give our German Potato Salad that nice tangy flavor! Once all the liquid has been added, bring the mixture to a boil, and cook until slightly thickened, about six minutes. Be sure to stir constantly, focusing on the middle of the pan, where the mixture will be the hottest, as well as scraping the sides. We don’t want it to burn or stick!
Now we’re in the home stretch people! Slice the potatoes and place them in a greased 5-6 quart slow cooker. Sprinkle with chopped bacon and cover it all up with that delicious dressing. Cover and cook on the lowest heat setting for 3-4 hours or until heated through. If you’re bringing German Potato Salad to a picnic or potluck, I’d recommend placing it on the keep warm setting, and serving it right out of the crockpot. You can’t get any easier than that!
Slow-Cooked German Potato Salad
- 3 pounds red potatoes (about 8 medium)
- 1 pound bacon strips, chopped
- 1 large onion, chopped
- 3 tablespoons all-purpose flour
- 2/3 cup sugar
- 1/3 cup packed light brown sugar
- 2-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/3 cup cider vinegar
- 2 cups water
- Minced fresh chives
- Step 1 Place the potatoes in a large stockpot, cover with water and bring to a boil. Continue to boil for about 15 minutes or until the potatoes are fork tender. Drain water, cool potatoes and set aside.
- Step 2 Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon from the pan using a slotted spoon and place on a paper towel.
- Step 3 Drain the bacon grease from the skillet, reserving 3 tablespoons in the pan to cook the onions. Saute the onion over medium-high heat until tender, or about 5 minutes.
- Step 4 Lower the heat to medium, and stir in the flour until well combined. Next mix in the salt, pepper, white sugar, and brown sugar.
- Step 5 Combine the apple cider vinegar and water together in a small bowl. Gradually add the vinegar water mixture to the skillet, about a half a cup at a time, stirring with each addition. Bring the mixture to a boil, and cook until slightly thickened, about six minutes, stirring constantly.
- Step 6 Slice the potatoes and place them in a greased 5-6 quart slow cooker. Sprinkle with chopped bacon and cover with dressing. Cover and cook on the lowest heat setting for 3-4 hours or until heated through.
- Step 7 Sprinkle with chives just before serving and enjoy!
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Are you ready for a macaroni salad with a twist? Tired of bringing the same old boring salads to parties and potlucks? Prepare to be amazed by our Sweet and Tangy Macaroni Salad! This super creamy salad is like nothing you’ve ever tasted. It’s one […]
We hosted a Memorial Day picnic last Monday for my family. It was so much fun and all that cooking and BBQ-ing got me amped up to grill out….All. Summer. Long! Well that and maybe the fact that we had a little stretch of almost […]
My hubby was born and raised in the country. He’s a country boy at heart. One day we’re hoping to fulfill our dreams, buy some land, and lead a simpler life out in the country away from the hustle and bustle…but until then, we’re stuck here in the city and making the best of it! We live in a neighborhood where the houses are pretty much right on top of one another. So over the years I’ve done my best to clean up our yard and make it into our own little sanctuary. Building a garden box and planting a vegetable garden is one of the little things that we’ve done to bring a little country to our city life. This is my cute little kitchen garden! Isn’t it adorable?!? The fence panels are detachable so I can take them off and easily have access to the garden. It also keeps the wiener dogs out! I swear the second I remove one of those panels there’s a dachshund walking around in my garden! Every. Single. Time. This year we’ve planted green and yellow beans, 4 kinds of tomatoes, 2 kinds of peppers, 2 kinds of eggplant, cucumbers, basil, sage, dill, rosemary, thyme, oregano, and chives. Notice how I saved the best for last! We get to use some of those chives in this next recipe, Cheesy Grilled Potatoes!!!
This recipe sure is one of our absolute favorites in the summertime! Of course it involves the grill! It pairs well with just about any summer meal. Toss some meat on the grill alongside Cheesy Grilled Potatoes, add a green veggie or salad, and you have yourself a nice little meal, all without even turning on the stove! I mean c’mon! Isn’t getting outside what summer is all about???
The above photo was taken in June. And here we are now in July! Can you believe I just weeded and thinned out those tomatoes?!? Things are looking good this year!
Wash and dry potatoes. Then dice them into 1 inch cubes.
In a large bowl, combine potatoes, onions, parmesan cheese, chives, seasoned salt, and pepper. If you don’t have fresh chives on hand, you can always use freeze dried chives. I’ve made the recipe both ways and it always comes out delicious!
Cover with another sheet of foil sprayed with cooking spray. Fold the edges of the foil to form a packet. Be sure to seal up all the edges nice and tight! I love that foil packets mean less dishes!! Maybe that’s why Cheesy Grilled Potatoes were an instant hit……or maybe it was the cheese!
Place foil packet on the grill over medium heat for about 13-15 minutes per side or until potatoes or tender. That’s 26-30 minutes total. Don’t forget to flip the packet over halfway through! Keep the grill covered throughout cooking.
With oven mitts or heat safe gloves, carefully unfold the edges of the foil packet. Watch out for hot steam as you open the packet! Sprinkle on the bacon (use our no mess bacon technique found here!) and cheeses. Reseal foil packet and grill 3-5 minutes longer until cheese is melted. It won’t take long since the potatoes are already piping hot! I can see the deliciousness starting to come together!!
Open foil carefully to allow steam to escape. Serve this beautiful dish right on the aluminum foil and watch them disappear!! This is a great recipe to take camping as well. Just pre cook the bacon or bring along some bacon bits! Sounds like my kind of camping!!
Is there any better way to serve potatoes other than covering them in cheese and bacon??? I don’t think so! SOOOO good!! I told you they would be glorious!! ((BIG FINISH!! BIG FINISH!!)) If you love foil packet recipes then you’ve gotta try our Foil Packet Italian Veggies!
Cheesy Grilled Potatoes
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