Photo of Warm Slow Cooker Potato Salad by WW

Warm Slow Cooker Potato Salad

2 - 4
PersonalPoints™ per serving
Total Time
4 hr 15 min
15 min
4 hr
Is there anything your slow cooker can’t do? In this easy recipe, it gently simmers red potatoes to the perfect potato salad texture—just tender but not falling apart. Simply drain the potatoes when they’re done, and toss with a creamy Parmesan-spiked dressing. We like this dish served warm, but you can also make it ahead and enjoy it cold straight from the fridge.


White vinegar

2 tbsp(s)

Uncooked red potato(es)

3 pound(s), baby variety, halved

Plain fat free Greek yogurt

¾ cup(s)

Grated Parmesan cheese


Light mayonnaise

½ cup(s)

Kosher salt

1 tsp(s)

Black pepper

½ tsp(s)

Uncooked scallion(s)

½ cup(s), chopped

Uncooked celery

½ cup(s), thinly sliced


  1. In a 4- to 6-quart slow cooker, stir together 2 cups water and vinegar. Add the potatoes and toss to coat. Cover and cook on low until the potatoes are tender, 4 to 4½ hours. Drain the potatoes.
  2. In a large bowl, whisk together the yogurt, Parmesan, mayonnaise, salt, and pepper. Stir in the potatoes, scallions, and celery.
  3. Serving size: ¾ cup