Irresistibly Savory Potato Salad
This dish is so delicious, you’ll want to devour it in no time!
Ingredients:
- 2 lbs waxy potatoes, sliced into 1/4-inch rounds (use red or Yukon gold for best results)
- 1/2 lb chopped bacon
- 1 medium yellow onion, coarsely chopped
- 1/4 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions:
- Cook the Bacon: Begin by cooking the bacon in a skillet over medium heat until it turns crisp. Remove the bacon from the pan and place it on paper towels to drain any excess grease.
- Sauté the Onion: In the same pan, sauté the chopped onion in the bacon fat for 3-4 minutes, or until it becomes translucent.
- Prepare the Dressing: In a medium bowl, whisk together the apple cider vinegar, water, sugar, Dijon mustard, salt, and black pepper. Add the sautéed onions to this mixture and combine thoroughly.
- Slow-Cook the Potatoes: Add the potato slices to your slow cooker, then pour the vinegar mixture over them. Stir gently to ensure the potatoes are evenly coated.
- Cook to Perfection: Cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender and fully cooked.
- Finish & Serve: Once the potatoes are done, mix in the crispy bacon bits. Garnish with freshly chopped parsley and serve hot.
Tips & Variations:
- Vegetarian Option: Skip the bacon and sauté the onions in a tablespoon of olive oil for a meat-free alternative.
- Smoky Flavor: Add a dash of smoked paprika to the recipe for a subtle smoky taste.
- Creamy Twist: For a creamier texture, stir in a few tablespoons of sour cream before serving.
- Tangy Additions: Chopped dill pickles make a delicious addition, adding a zesty bite.
- Spicy Kick: If you like it hot, sprinkle some red pepper flakes over the dish for a bit of heat.
