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Photo of Warm Slow Cooker Potato Salad by WW

Warm Slow Cooker Potato Salad

4
Points®
Total Time
4 hr 15 min
Prep
15 min
Cook
4 hr
Serves
12
Difficulty
Easy
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.

Ingredients

Distilled white vinegar

2 Tbsp

Uncooked red potato

3 pound(s), baby variety, halved

Plain fat free Greek yogurt

¾ cup(s)

Grated Parmesan cheese

⅔ cup(s)

Light mayonnaise

½ cup(s)

Kosher salt

1 tsp

Black pepper

½ tsp

Scallions

½ cup(s), chopped, chopped

Celery

½ cup(s), chopped, thinly sliced

Instructions

  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

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