Now that it’s grilling season, I’ve started looking for great sides to go along with our grilled foods. While I sometimes attempt to grill the entire meal (entree, side, and veggie), sometimes it’s nice to have side dishes that can cook themselves and make more room on the grill for other items!
We made this recipe recently to go alongside burgers, and it was fantastic! My only complaint? The recipe says that there are 16 servings, and upon closer inspection, a “serving” was only 1/2 cup! So, in our case, we each had double servings – which still meant that we got 8 servings out of this recipe! In any event, it was tasty the first day, and reheated well – it would definitely be a great side for our next cookout! Enjoy!
Slow-cooker German Potato Salad
From Eating Well, May/June 2014
Serves 16 (about 1/2 cup per serving)
4 slices bacon
1/3 cup cider vinegar
3 tablespoons whole-grain mustard
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 pounds fingerling potatoes, halved lengthwise (or quartered, if large)
2 cups sliced celery
1 medium sweet onion, chopped
1/4 cup chopped fresh dill
1.Cook 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 ready to serve.
2.Discard all but 2 tablespoons of the drippings. Off the heat, add vinegar to the pan. When it stops steaming, scrape up any browned bits. Whisk mustard and flour in a small bowl; add the vinegar mixture and whisk until combined. Whisk in salt and pepper.
3.Combine potatoes, celery, onion and the dressing in a 5- to 6-quart slow cooker; stir until the vegetables are well coated. Cover and cook on Low for 5 hours.
4.To serve, stir in dill and the bacon.
Saturated fat: 0g
Monounsaturated fat: 0g
Added sugars: 0g