Potato salad is a beloved side dish that graces the tables of many gatherings, picnics, and barbecues. This Creamy Mustard Slow Cooker Potato Salad offers a delightful twist with its tangy mustard flavors and creamy texture. Using a slow cooker simplifies the process, allowing the potatoes to cook to perfection while you focus on preparing the rest of your meal. Let’s dive into this easy, crowd-pleasing recipe that combines the convenience of a slow cooker with the rich, flavorful experience of homemade potato salad.
Ingredients
For the Potato Salad:
- 3 pounds potatoes, peeled and cut into 1-inch pieces
- 1 cup chicken or vegetable stock
- 1 medium onion, diced
- 2 celery stalks, finely chopped
- 1 cup mayonnaise
- 3 tablespoons Dijon mustard
- 3 tablespoons whole-grain mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/4 teaspoon paprika
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
- Optional garnish: chopped chives or green onions
Instructions
1. Prepare the Potatoes:
- Peel and Cut: Peel the potatoes and cut them into 1-inch pieces. Try to keep the pieces uniform in size to ensure even cooking.
- Slow Cooker Setup: Place the potato pieces in the slow cooker and add the chicken or vegetable stock. This liquid helps cook the potatoes evenly and infuses them with flavor.
2. Cook the Potatoes:
- Add Onion and Celery: Add the diced onion and finely chopped celery to the slow cooker, distributing them evenly among the potatoes.
- Cook on Low: Cover the slow cooker and cook on low for 4-5 hours, or until the potatoes are tender but not mushy.
3. Prepare the Dressing:
- Mix Ingredients: In a medium bowl, combine the mayonnaise, Dijon mustard, whole-grain mustard, apple cider vinegar, sugar, paprika, fresh dill, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- Taste and Adjust: Taste the dressing and adjust the seasonings if needed. You can add more salt, pepper, or vinegar to suit your preferences.
4. Combine and Chill:
- Drain Potatoes: Once the potatoes are tender, carefully drain any excess liquid from the slow cooker.
- Add Dressing: While the potatoes are still warm, gently fold in the creamy mustard dressing. Mixing while warm allows the potatoes to absorb more flavor.
- Chill: Transfer the potato salad to a large serving bowl. Cover and refrigerate for at least 2 hours to allow the flavors to meld together.
5. Serve:
- Garnish: Just before serving, garnish the potato salad with chopped chives or green onions for a pop of color and added flavor.
- Enjoy: Serve chilled and enjoy as a delicious side dish for any meal, especially barbecues, picnics, and potlucks.
Cooking Notes and Variations
Cooking Notes:
- Potato Type: Yukon Gold or red potatoes work best for this recipe as they hold their shape well and have a creamy texture.
- Stock Choice: Use chicken stock for a richer flavor, or vegetable stock to keep it vegetarian.
- Consistency: If the potato salad is too thick, you can thin it out with a little extra vinegar or a splash of milk.
Variations:
- Herb Variations: Experiment with different fresh herbs like parsley, basil, or tarragon in place of dill.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a spicy twist.
- Bacon Addition: For added flavor, mix in some crispy bacon bits just before serving.
Keto and Low-Carb Version
For those following a keto or low-carb diet, you can modify this recipe to fit your nutritional needs.
Ingredients:
- 3 pounds cauliflower florets, cut into bite-sized pieces (instead of potatoes)
- 1 cup chicken or vegetable stock
- 1 medium onion, diced
- 2 celery stalks, finely chopped
- 1 cup mayonnaise
- 3 tablespoons Dijon mustard
- 3 tablespoons whole-grain mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar substitute (like erythritol or stevia)
- 1/4 teaspoon paprika
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
- Optional garnish: chopped chives or green onions
Instructions:
- Prepare and Cook Cauliflower: Follow the same steps as the original recipe, substituting cauliflower florets for the potatoes. Cook on low for 3-4 hours, or until tender.
- Mix Dressing and Combine: Prepare the dressing as instructed, using a sugar substitute. Combine with the cooked cauliflower, chill, and serve as directed.
Frequently Asked Questions (FAQs)
Q: Can I use red potatoes instead of russet potatoes?
A: Yes, red potatoes are an excellent choice for this salad as they hold their shape well and have a creamy texture.
Q: Can I prepare this potato salad in advance?
A: Absolutely! In fact, potato salad often tastes better the next day after the flavors have had time to meld together. Just be sure to store it in an airtight container in the refrigerator.
Q: How long can I store this potato salad in the refrigerator?
A: This potato salad can be stored in the refrigerator for up to 3-4 days. Be sure to give it a good stir before serving again.
Q: Can I use Greek yogurt instead of mayonnaise?
A: Yes, Greek yogurt can be used as a healthier alternative to mayonnaise. It will give the salad a slightly tangier taste and add some extra protein.
Q: What are some good dishes to serve with this potato salad?
A: This creamy mustard potato salad pairs wonderfully with grilled meats, burgers, hot dogs, or even as a part of a picnic spread with sandwiches and other cold salads.
This Creamy Mustard Slow Cooker Potato Salad is a versatile and delicious side dish that can complement a variety of meals. With its rich, tangy dressing and tender potatoes, it’s sure to be a hit at your next gathering. The convenience of using a slow cooker makes it an easy and fuss-free recipe, perfect for busy days or when entertaining guests. Whether you’re making the traditional version or opting for the keto-friendly variation, this potato salad is bound to impress. Enjoy the delightful flavors and the simplicity of preparation with this crowd-pleasing recipe!