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.
Changes and Hints
- To make it lighter, you may replace some of the mayonnaise with sour cream or Greek yogurt.
- A For an additional protein boost, feel free to toss some chopped hard-boiled eggs into the salad.
- A Toss in some toasted almonds or crumbled bacon just before serving for a crunchy garnish.
- A No two people's tastes in food are identical, so feel free to tweak the spices and textures of this potato salad to your heart's content.
- A If you want a faster option, you may use a pressure cooker instead of the slow cooker. Either way, it will cook the potatoes perfectly.
- A If you're hosting a more formal event, consider adding smoked salmon or trout to the dish. The smokiness will complement the creamy mustard dressing well.
