I honestly was not quite expecting to find a crockpot potato salad recipe… I was just reading a magazine and came across it and decided I had to try it. Of course, I made quite a few necessary changes…. When a recipe calls for half an onion in a recipe like this.. No, that’s not going to cut it.
It took 5 hours to cook it, but it filled our house with the best smell. And the taste… I admit the potatoes were slightly under-cooked, but the flavors were amazing. The mustard, vinegar, celery, bacon…. all of it together with the potatoes just tasted amazing. I highly recommend it, although it doesn’t quite keep as well as I’d hoped.
Start by chopping up around 2 cups of celery, or 3-4 stalks and 1 small onion. Place in a crockpot.
Then cut up 3 pounds of potatoes and add to the crockpot as well.
Fry up around 4 pieces of bacon. Try not to burn it like I did, just fry until crispy. Once crispy, drain all grease but 2 tablespoons. Set that aside in a small bowl. Put the bacon on a paper-towelled plate and let cool. Put it in the fridge.
Meanwhile, whisk together 3 tablespoons mustard (I used spicy mustard).
It should look like the above picture. Afterwards, take bacon grease and add 1/3 cup cider vinegar or a bit under 1/3 cup red wine vinegar plus some water to make it 1/3 cup.
Get rid of any black things, then pour into mustard mixture. Whisk together well.
Add into crockpot and mix until all potatoes are coated equally.
Turn on and cook on low for 5 hours. At 4 hour mark, open crockpot and mix in the bacon (crumbled), 2 teaspoon dill, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper.
I want to hear what you have to say! Please comment your thoughts or answer this poll: