Cook the bacon in a large skillet 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.
Recipe Notes
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 ? cup each.Serving size: ⅓ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)1*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker German Potato Salad
Amount Per Serving (1 /3 cup)
Calories 121Calories from Fat 12
% Daily Value*
Fat 1.3g2%
Carbohydrates 23g8%
Fiber 1.3g5%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.