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WW Recipe of the Day: Slow Cooker German Potato Salad
A quick look around the archives here on Simple Nourished Living confirms my love for potato salad.
I’ve got recipes for old-fashioned potato salad, red potato salad, sweet potato salad, Greek potato salad. And more that I haven’t posted yet.
Last year around this time, I made a lightened up Red, White and Blue Potato Salad that’s perfect for July 4th. Can you believe The 4th of July is almost here again? This year I’ve talked my brother, sister and mom into a slow cooker focused holiday!
Obviously, I love potato salad and rarely make it the same way twice. Somehow, German potato salad had eluded me, till now.
Recipe Notes
I adapted this recipe for slow cooker German potato salad from a great article on using your slow cooker for summer parties in the June issue of Eating Well. Talk about right up my alley!
If you’re not a fan of creamy potato salads, you’ll want to give this German potato salad a try. It’s a lighter healthier alternative to the mayonnaise based kind.
Packed with flavor thanks to generous amounts of vinegar, whole grain mustard and dill, it tastes great served warm or at room temperature.
I made a half batch which resulted in 6 small servings of about 1/3 cup each.
How Many Calories and WW Points in Slow Cooker German Potato Salad?
According to my calculations each serving has just 121 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
If you’ve made this Low Fat Crock Pot German Potato Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker German Potato Salad
Equipment
Ingredients
- 2 slices bacon
- 1 cup chopped sweet onion (about 1 medium)
- 1/4 cup vinegar
- 2 tablespoons whole grain mustard
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1-1/2 pounds yukon gold potatoes (cut into chunks)
- 1 cup sliced celery
- 1/4 cup chopped fresh dill
Instructions
- Ideal Slow Cooker Size: 4-Quart.
- Cook the bacon in a large skillet (affiliate link) over medium heat turning occasionally, until crispy, about 8 minutes. Transfer to a paper-towel lined plate to cool, reserving the drippings. Crumble the cooled bacon and refrigerate until serving time.
- Discard all but 1 tablespoon of the drippings. Saute the onion in the drippings until tender about 5 minutes. Turn off the heat and add the vinegar, mustard, flour, salt and pepper. Stir well to combine. Scrape mixture into the slow cooker.
- Add the potatoes and celery. Stir well to coat with dressing.
- Cover and cook on LOW until the potatoes are tender when pierced with a sharp knife, 6 to 8 hours.
- When ready to serve stir in the dill and crumbled bacon.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 3 PointsPlus (Old plan) Packed with flavor thanks to generous amounts of vinegar, whole grain mustard and dill, it tastes great served warm or at room temperature. I made a half batch which resulted in 6 small servings of about 1/3 cup each.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Eating Well Magazine (June 2014)
