Recipes and Cooking Spring German Potato Salad Welcome in warmer months with this savory and perfectly crunchy salad. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 15, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Cook Time: 5 mins Stand Time: 15 mins Slow Cook Time: 8 hrs Total Time: 8 hrs 50 mins Servings: 12 Yield: 6 cups potato mixture Jump to Nutrition Facts Ingredients 6 slices thick bacon, chopped 2 pound tiny red and/or yellow new potatoes, halved 1 cup sliced green onions, ramps, or leeks ½ cup sliced celery ⅓ cup cider vinegar ⅓ cup water 2 tablespoon sugar 2 teaspoon spicy brown mustard 1 teaspoon salt ¼ teaspoon celery seeds ¼ teaspoon black pepper 6 cup mixed baby greens or baby spinach 1 tablespoon snipped fresh dill weed Directions In a medium skillet cook bacon over medium heat until crisp. Drain on paper towels. Reserve 1 tablespoon bacon drippings. In a 3 1/2- or 4-quart cooker combine potatoes, green onions, and celery. In a small bowl combine the reserved bacon drippings and the next seven ingredients (through pepper). Pour over potato mixture in cooker. Cover and cook on low for 8 hours or on high for 4 hours or until tender. Serve warm potato salad over baby greens. Sprinkle with reserved bacon and dill weed. For Pressure Cooker Use a 4- to 6-quart stovetop or electric pressure cooker. For electric pressure cooker, heat on browning/saute setting; for stovetop cooker, heat over medium-high heat. Add bacon to pressure cooker and cook until crisp. Drain bacon on paper towels. Reserve 1 tablespoon bacon drippings. Add potatoes, green onions, and celery to drippings in cooker. Combine vinegar, water, sugar, mustard, salt, celery seeds, and pepper. Pour over potato mixture. Lock lid in place. Set electric pressure cooker to high pressure to cook for 5 minutes. For stove-top cookers, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 5 minutes. Remove from heat. For electric and stove-top models, let stand to release pressure naturally, at least 15 minutes, or according to manufacturer's directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Rate it Print Nutrition Facts (per serving) 110 Calories 4g Fat 16g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 110 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 6mg 2% Sodium 340mg 15% Total Carbohydrate 16g 6% Total Sugars 3g Protein 4g Vitamin C 11.2mg 56% Calcium 27mg 2% Iron 0.9mg 5% Potassium 444mg 9% Folate, total 39.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.