Looking to shake things up a bit? Peach Mango Caprese Salad offers a lovely twist on the classic tomato and mozzarella dish. Caprese Salad fans will absolutely adore this lil bowl full of summer. The perfect bite holds wonderfully ripe peaches, juicy mango, tangy tomatoes, […]
Tag: <span>make ahead recipes</span>
Move over beer brats there’s a new kid in town! Root Beer Brats are not only delicious but they are so easy to prepare. And since they’re made with root beer rather than beer, they’re family friendly too. Slow-cooking in a sweet root beer marinade […]
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!
We’d love to hear from you! Leave us your comments and love down below!
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If you haven’t tried Cookies and Cream Rice Krispie Treats, then you’re doing it wrong! This extraordinary mashup combines two of my most loved goodies, Oreo cookies and Rice Krispies cereal. Have you ever asked yourself what happens when Oreo cookies and Rice Krispies collide? […]
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Soooo….you know I love me a good no bake last minute recipe! With the Super Bowl less than a week away, I wanted to bring you this super easy, super delicious party snack. Just because a recipe comes together quickly doesn’t mean it can’t be a show stopper! Our Chocolate Chip Cheesecake ball is a fun spin on the traditional cheese ball and is sure to be the game day MVP. You can even make it ahead of time or even the day before, refrigerate, and pull it out in time for kickoff. More sweet than savory, it’s dessert like flavor is a hit with kids and adults alike. Equal parts cheesecake and chocolate chip cookie dough, this yummy snack will have your party goers huddled around the food table! Ready, set, hike!!!
Here’s all you’ll need: cream cheese, butter, vanilla, confectioners sugar, brown sugar, mini chocolate chips, pecans, and graham crackers for dipping.
In a large bowl, mix the cream cheese, softened butter, and vanilla until smooth. I totally cheated and nuked the cream cheese for 30 seconds in the microwave, then added the butter and ran it for another 15 seconds. Instantly softened cream cheese and butter for the win!
Next add the brown sugar and confectioners sugar and mix until well blended. The mixture should be nice and creamy and tastes just like cheesecake at this point! YUM!!!!
Stir in the mini chocolate chips. Mix until evenly distributed. Cover the mixture and refrigerate for two hours or until firm enough to shape. This recipe is literally just a bunch of refrigeration time with about 5 minutes of actual work. I won’t tell if you don’t! Super simple recipes are my favorite!!
Place the mixture on a large sheet of plastic wrap. Cover completely with the plastic wrap and shape into a ball. Place the ball into a bowl and refrigerate for one hour. The bowl helps to keep its round shape. And don’t forget, you can make this the morning of, or the day before and just keep it refrigerated until ready to serve. That is….if you can keep your hands out of it until then!
Unwrap the cheesecake ball and roll the ball into the chopped pecans before serving. Nom nom nom nom!! You’re gonna wanna double dip! You’ve been warned!
Serve Chocolate Chip Cheesecake Ball with graham crackers, animal crackers, Nella wafers, pretzels, anything that you would love to cover with chocolate chips and cheesecake! I pick all of the above!!! I’m about to run a BLITZ and charge the dessert table!! If you’re loving this recipe, you’ve gotta try our Best Ever Chocolate Chip Cookies too!
Chocolate Chip Cheesecake Ball
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1/4 teaspoon vanilla extract
- 3/4 cup confectioners' sugar
- 2 tablespoons brown sugar
- 3/4 cup miniature semisweet chocolate chips
- 3/4 cup finely chopped pecans
- Graham crackers
- Step 1 In a large bowl, mix the cream cheese, softened butter, and vanilla until smooth.
- Step 2 Add the brown sugar and confectioners sugar and mix until well blended.
- Step 3 Stir in the mini chocolate chips. Cover the mixture and refrigerate for two hours or until firm enough to shape.
- Step 4 Place the mixture on a large sheet of plastic wrap. Cover completely with the plastic wrap and shape into a ball. Refrigerate for one hour.
- Step 5 Unwrap and roll the ball into the chopped pecans before serving. Serve with graham crackers, pretzels or your favorite dippers. Enjoy!!
We’d love to hear from you! Leave us your comments and love down below!
Is it just me or does it feel like once December 1st hits on the calendar, time actually speeds up??? I swear I blink and suddenly it’s Christmas Eve! Maybe it’s the millions of things I have to do from now until then. Or maybe […]