This recipe’s a family gem from my German grandma. I’ve been at it for years!

Creamy mustard slow cooker potato salad is a delightful twist on the classic potato salad recipe. It combines tender potatoes with a creamy dressing infused with tangy mustard flavors, resulting in a dish that is both comforting and full of zing. Potato salad is a beloved side dish, perfect for picnics, barbecues, potlucks, and family gatherings. In this article, we’ll explore the ingredients, preparation method, health benefits, and serving suggestions for this delicious dish.



Ingredient Quantity
Potatoes 3 pounds
Chicken or vegetable stock 1 cup
Onion 1 medium
Celery stalks 2
Mayonnaise 1 cup
Dijon mustard 3 tablespoons
Whole-grain mustard 3 tablespoons
Apple cider vinegar 2 tablespoons
Sugar 1 teaspoon
Paprika 1/4 teaspoon
Fresh dill 2 tablespoons
Salt To taste
Black pepper To taste
Optional garnish Chopped chives or green onions


  1. Place the cut potatoes in your slow cooker and pour stock over them, ensuring they’re partially covered.
  2. Cover with the lid and cook on high for 3–4 hours or low for 6–7 hours, until potatoes are tender but still hold their shape.
  3. Once the potatoes are cooked, carefully drain the excess liquid.
  4. In a large mixing bowl, combine mayonnaise, Dijon mustard, whole-grain mustard, apple cider vinegar, sugar, and paprika.
  5. Add the warm potatoes to the bowl along with the diced onion, chopped celery, and fresh dill.
  6. Gently fold the mixture together, making sure the potatoes are well coated with the dressing. Season with salt and pepper to taste.
  7. Allow the potato salad to cool slightly, then refrigerate for at least an hour before serving. The flavors will continue to meld as it chills.
  8. Before serving, give it a good stir and if desired, garnish with chopped chives or green onions.

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