Directions

1. 1

   In a 6-quart slow cooker insert, whisk together the water, 1/4 cup of the vinegar, 1 tablespoon of the honey, kosher salt, and black pepper until combined. Add the quartered potatoes and stir gently to coat evenly with the liquid. Cover the slow cooker with the lid and cook on low until the potatoes are just tender but still hold their shape, approximately 4 hours.

2. 2

   Turn off the slow cooker and carefully drain the potatoes in a colander, allowing all the liquid to drain completely. Return the drained potatoes to the slow cooker insert and cover with the lid to keep them warm while you prepare the dressing.

3. 3

   Place the bacon pieces in a large skillet over medium heat. Cook, stirring frequently, until the bacon is browned and crispy, about 4 to 5 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain. Pour off the bacon drippings from the skillet, leaving 4 tablespoons of the fat in the pan.

4. 4

   Add the whole-grain mustard, the remaining 1/4 cup vinegar, and the remaining 1 tablespoon honey to the skillet with the reserved bacon fat. Whisk the mixture until well combined and smooth.

5. 5

   Pour the warm dressing into the slow cooker with the potatoes. Add half of the cooked bacon and most of the sliced scallions, reserving 2 tablespoons of scallions for garnish. Gently fold everything together until evenly combined. Taste and adjust the seasoning with additional salt and pepper as needed.

6. 6

   Transfer the warm potato salad to a large serving platter or bowl. Top with the remaining bacon pieces and reserved scallions. Serve warm.