This recipe’s a family gem from my German grandma. I’ve been at it for years! (Page 2 ) | July 16, 2025

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.
Variations & Tips

– For a lighter version, substitute Greek yogurt or sour cream for some of the mayonnaise.
– Feel free to add hard-boiled eggs, chopped into the salad for some extra protein.
– If you’re looking to add a bit of crunch, consider stirring in some crumbled bacon or toasted nuts just before serving.
– Always taste and adjust the seasonings and textures to your liking; cooking is personal, and so is this potato salad!
– While the slow cooker does a marvelous job at cooking the potatoes to perfection, don’t be afraid to switch it up by using a pressure cooker for a quicker version.
– To elevate this dish for a more formal occasion, fold in some smoked salmon or trout – the smokiness pairs wonderfully with the creamy mustard dressing.

Next: Freezer, how long should I defrost it? You can do it in just 20 minutes.

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