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HomeThis recipe’s a family gem from my German grandma. I’ve been at it for years!
This recipe’s a family gem from my German grandma. I’ve been at it for years!
Make a copy of this recipe
Potato salad is a staple in many European nations’ cuisines, although its origins are in Europe itself. In America, it quickly became a standard accompaniment to summertime picnics and barbecues. Potato salad’s versatility is one of its greatest strengths; it can accommodate a wide array of tastes and textures. With this slow cooker variation, you can put a nice spin on the classic method of preparation as the flavors combine harmoniously over the course of many hours with little to no effort on your part. For those who are always on the go but still want to make potato salad, a slow cooker is the perfect appliance. This allows you to prepare the salad in advance while you host guests or work on other dishes. The delicate potatoes, creamy dressing, and sharpness of mustard create a flavor symphony that will wow any guest’s taste buds.
The smokiness of grilled sausages, brisket, or ribs is perfectly balanced by the acidity and freshness of this creamy mustard slow cooker potato salad. In addition, it goes well with lighter picnic cuisine, such as wraps or sandwiches, as it adds flavor without being heavy.
Potato Salad with Creamy Mustard and a Slow Cooker
Six to eight servings
HomeMy German granny passed this recipe down to me. Time and again, I’ve persevered!
My German granny passed this recipe down to me. Time and again, I’ve persevered!
Three pounds of potatoes, peeled and diced into pieces no larger than an inch
Ingredients: – 1 cup of chicken or vegetable stock – 1 medium diced onion – 2 finely chopped stalks of celery – 1 cup of mayonnaise
2 tablespoons of apple cider vinegar, 3 tablespoons each of Dijon and whole-grain mustard, 1 teaspoon each of sugar and paprika
minced fresh dill, 2 teaspoons
Season with salt and pepper, then top with chopped chives or green onions if desired.
How to Follow
1. Make sure the sliced potatoes are slightly covered with liquid before placing them in a slow cooker.
2. Once the potatoes are softened but still retain some of their original form, cover and simmer on high for three to four hours or low for six to seven hours.
Third, gently pour off any extra liquid once the potatoes are done.
4. Whisk together the mayonnaise, Dijon mustard, whole-grain mustard, sugar, apple cider vinegar, and paprika in a large mixing basin.
After the potatoes have warmed up, add them to the bowl with the celery, diced onion, and fresh dill.
Make sure the potatoes are evenly covered with the dressing, then gently fold the mixture together. Taste and add salt and pepper as needed.
Refrigerate the potato salad for at least one hour before serving after letting it cool somewhat. Waiting for it to cool will allow the flavors to further combine.
8. Stir well before serving, and add chopped chives or green onions as a garnish if preferred.
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