A creamy and comforting Crockpot Potato Salad that’s perfect for gatherings and easy meal prep. Tender potatoes cooked slowly in a crockpot are mixed with a tangy dressing of mayonnaise, sour cream, and mustard, enhanced by crisp celery and seasoned to perfection, then chilled and garnished with fresh parsley.
Total Time:4 hours 15 minutes
Yield:8 servings
Ingredients
Potatoes
4 lbs potatoes, diced
Dressing
1 cup mayonnaise
1/2 cup sour cream
1/4 cup mustard
1/2 cup celery, chopped
Salt to taste
Black pepper to taste
Garnish
Chopped parsley to garnish
Instructions
Prepare Potatoes: Start by peeling and dicing the potatoes into evenly sized cubes to ensure they cook uniformly in the crockpot.
Place in Crockpot: Transfer the diced potatoes into the crockpot, spreading them out evenly.
Mix Dressing: In a separate bowl, combine mayonnaise, sour cream, mustard, chopped celery, salt, and pepper. Mix well until smooth.
Combine Ingredients: Pour the dressing mixture over the potatoes in the crockpot. Stir gently to coat all the potatoes with the creamy dressing.
Cook Potatoes: Cover the crockpot and cook on low heat for 4 hours, allowing the potatoes to become tender and absorb the flavors.
Chill: Once cooked, remove the potato salad from the crockpot and refrigerate for at least 1 hour to chill and let flavors meld.
Garnish and Serve: Before serving, sprinkle chopped parsley over the potato salad for a fresh, vibrant finish.
Notes
Use a waxy potato variety like red potatoes or Yukon Gold for a creamier texture that holds up well during cooking.
Ensure potatoes are cut into similar sizes to cook evenly in the crockpot.
Adjust salt and pepper to taste after cooking, as flavors can mellow during slow cooking.
For added crunch, consider mixing in some chopped pickles or green onions before chilling.
This potato salad tastes best after chilling for several hours or overnight.
