This is such a delicious potato salad recipe! The fun part is, it’ll be just as tasty served chilled as it is when served warm straight from the crock pot. And if you happen to have leftovers, you can fry them for lunch the next day!
This recipe has been a great hit over at 12 Tomatoes. It has received lots of wonderful feedback from readers – let’s have a look at what they’ve had to say about it:
Can’t wait too make this one, I guess as long as you mash um, and add all that yummy stuff it’s good!
I never added flour in mine, as I am celiac (wheat allergy) and it is real good with out flour!
- 2-2 1/2 pounds Yukon gold potatoes, peeled and chopped
- 1 red onion, chopped
- 1/3 cup Heinz cider vinegar
- 1/4 cup fresh parsley or dill, chopped
- 2 1/2 tablespoons whole grain mustard
- 1 1/2 tablespoons Gold Medal all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Whisk together mustard and flour until combined, then stir in cider vinegar.
Add potatoes and onions in the crock pot and pour mustard vinegar mixture over the top.
Season to taste and stir everything together.
Turn slow cooker on LOW and cook for 5-6 hours, or until potatoes are fork tender.
Turn off heat and stir in fresh parsley or dill before serving.
Quick Tip: Serve warm straight from the slow cooker – or refrigerate and serve chilled!
Thanks to 12 Tomatoes for this delicious summer salad made easy!