This hearty, warm salad features the flavors of classic German potato salad—tanginess from vinegar and smokiness from bacon—but has chicken-apple sausage and baby spinach added to make it a complete meal.
Serves 4
Prep: 20 minutes
Slow Cook: 5 hours (low) or 2½ hours (high)
Total: 5 hours 20 minutes
1½ pounds small red potatoes, sliced ¼-inch thick
1 small sweet onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
2 slices Whole30-compliant bacon, chopped into 1-inch pieces
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
1½ packages (24 ounces total) Whole30-compliant chicken-apple sausage, halved
¼ cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
3 tablespoons cider vinegar
¼ cup chopped Whole30-compliant dill pickles
3 tablespoons chopped fresh dill
6 cups baby spinach
In a 4- to 5-quart slow cooker, combine the potatoes, onion, celery, bell pepper, bacon, olive oil, salt, and pepper. Add the sausages and broth. Cover and cook on low for 5 to 6 hours or on high for 2½ to 3 hours, until the potatoes are tender.
Remove the sausages from the slow cooker; cover to keep warm. Add the vinegar, pickles, and dill to the potato mixture in the cooker; toss to combine.
Divide the spinach among four serving bowls; top each with some of the potato mixture and three sausage halves.