This recipe’s a family gem from my German grandma. I’ve been at it for years!
Creamy mustard slow cooker potato salad is a delightful twist on the classic potato salad recipe. It combines tender potatoes with a creamy dressing infused with tangy mustard flavors, resulting in a dish that is both comforting and full of zing. Potato salad is a beloved side dish, perfect for picnics, barbecues, potlucks, and family gatherings. In this article, we’ll explore the ingredients, preparation method, health benefits, and serving suggestions for this delicious dish.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 3 pounds |
| Chicken or vegetable stock | 1 cup |
| Onion | 1 medium |
| Celery stalks | 2 |
| Mayonnaise | 1 cup |
| Dijon mustard | 3 tablespoons |
| Whole-grain mustard | 3 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Sugar | 1 teaspoon |
| Paprika | 1/4 teaspoon |
| Fresh dill | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Optional garnish | Chopped chives or green onions |
Instructions:
- Place the cut potatoes in your slow cooker and pour stock over them, ensuring they’re partially covered.
- Cover with the lid and cook on high for 3–4 hours or low for 6–7 hours, until potatoes are tender but still hold their shape.
- Once the potatoes are cooked, carefully drain the excess liquid.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, whole-grain mustard, apple cider vinegar, sugar, and paprika.
- Add the warm potatoes to the bowl along with the diced onion, chopped celery, and fresh dill.
- Gently fold the mixture together, making sure the potatoes are well coated with the dressing. Season with salt and pepper to taste.
- Allow the potato salad to cool slightly, then refrigerate for at least an hour before serving. The flavors will continue to meld as it chills.
- Before serving, give it a good stir and if desired, garnish with chopped chives or green onions.
