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(es)
3 pound(s)
Plain fat free Greek yogurt
0.75 cup(s)
Grated Parmesan cheese
0.666 cup(s)
Light mayonnaise
0.5 cup(s)
Kosher salt
1 tsp
Black pepper
0.5 tsp
Uncooked scallion(s)
0.5 cup(s)
Celery
0.5 cup(s), chopped
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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