• 10 potatoes, medium, peeled and cubed
  • 1 Packet, Dry Ranch Salad Dressing Mix
  • 2 T. Olive Oil
  • 3/4 c. mayonnaise
  • 2 T. dijon mustard
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • Juice of 1/2 lemon
  • 1/4 c. relish
  • 2 scallions
  • 1 celery stalk, finely chopped
  • 3 hard boiled eggs, diced

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Great recipe as you can make ahead of time, and keep Slow Cooker Potato Salad in the refrigerator until you are ready to serve.

  1. Wash potatoes, peel and cut into chunks.
  2. Place prepared potatoes in a 6 Quart slow cooker.
  3. Sprinkle one packet of Ranch Dressing Mix over potatoes and drizzle with 2 T. Olive Oil.
  4. Add water until potatoes are just covered.
  5. Cover and Cook on Low for 5-6 hours or until potatoes are soft.
  6. Drain potatoes and place in the freezer to chill while preparing the other ingredients.
  7. Mix the mayonnaise, dijon mustard, onion powder, paprika, and lemon juice in a bowl.
  8. Remove chilled potatoes from the freezer and add sauce, hard boiled eggs, celery and relish. Mix well
  9. Top with scallions and keep refrigerated until ready to serve.

Happy Crocking!

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Crock Pot Potato Salad - Nutrition

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