This Slow Cooker Warm Potato Salad is a creamy, delicious, bacon-free twist on a classic side - no boiling involved! The potatoes are slow-cooked in a creamy, flavorful dressing that is finished off with fresh green onions and dill.
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🛒Shopping list
This is a list of the ingredients you'll need to make this family favorite recipe. For quantities and full preparation instructions, please see the recipe card at the bottom of this page.
- baby potatoes - cubed
- mayonnaise - I prefer a savory mayo for this dish
- dijon mustard
- apple cider vinegar
- dried dill, garlic powder, salt, black pepper
- green onions sliced
- fresh dill chopped
💜Why use your slow cooker for this recipe
- Set It and Forget It - This warm potato salad is a longer cooking dish that requires no oversight. Just pop in the ingredients and go about your day.
- No Boiling Required - Skip the stovetop! This is especially great on hot summer days because you aren't adding extra heat and steam to your kitchen.
- Great for Entertaining - This warm potato salad stays perfectly heated in your slow cooker. Added bonus - It frees up your cooktop for other dishes.
Preparing Your Slow Cooker
Prepare your slow cooker by coating it with a non-stick agent. Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings.
NOTE: some slow cooker inserts come with a nonstick surface. Use of a non-stick agent is still suggested. However, oil is sometimes recommended rather than spray to protect the longevity of the non-stick surface. Check your slow cooker's manual if you have any concerns.
Alternatively, you can choose to use a liner when making this slow cooker side.
Get Cooking
- 🥔 Place potatoes and all ingredients (other than the fresh dill and green onion) into a greased crock pot
- 🥔 Stir to combine
- 🥔 Cover and cook on low heat for 8-10 hours or high heat for 4-5 hours. Potatoes are ready when they are fork-tender.
- 🥔 Just before serving, stir in sliced green onion and chopped dill
Top tip:
No peeling required!! Baby potatoes have thin skins that become tender during cooking, so peeling is totally optional. If you use larger potatoes, you may choose to peel them based on personal preference.
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🍽Serving suggestions
These warm potatoes are great served with just about anything. A few favorites are:
- Spicy drumsticks
- Spicy maple meatballs
- Freshly grilled steak
- BBQ brisket
- Grilled steak
- Smashburgers
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🔁 Make it your own
- This is not a recipe for hot German potato salad. However, adding crumbled bacon (or turkey bacon) and some bacon drippings is a delicious option.
- Stir in chopped green celery just before serving for extra crunch (we love it this way!).
- Do you like it spicy? Add some hot sauce or red pepper flakes to your hot potato salad
- Sub white vinegar for apple cider vinegar, if that is what you have on hand.
- I use small red potatoes for this dish. Larger potatoes can be used as well, just cut them into bite-sized pieces.
- Use red onions in place of green for a stronger onion flavor.
Storing
Refrigerate leftovers of this egg-free potato salad in an airtight container. They will last for 3-4 days. Reheat gently in the microwave or enjoy cold!
😉Hints & hacks
- Cut potatoes into even pieces to ensure even cooking.
- For a shorter cooking time, cut the chunks smaller. If you need the dish to cook longer, you can cut larger pieces.
- No need to peel potatoes for this slow cooker potato salad.
- These tender potatoes travel well. Clip your crockpot lid on and take it with you for the perfect picnic side dish!
- Using a slow cooker liner for this great side dish is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- In the market for a new slow cooker? I love mine!
- Always double-check to make sure your slow cooker is on and plugged in!!! Coming home to a cold slow cooker is the worst!
Yes! This slow cooker potato salad reheats well and can be made a day in advance. Store it in an airtight container in the fridge and warm gently before serving.
Yes, this dish is naturally gluten-free, as long as all your ingredients (especially mustard and vinegar) are certified gluten-free. Always double-check labels if you're cooking for someone with any sort of gluten sensitivity.
You can! Keep in mind that cooked mayo often turns to oil. The cold version of this dish will be less creamy than the hot, just-cooked version. However, it is great reheated and still yummy!
Apple cider vinegar adds a nice tang and sweetness, but you can also try white wine vinegar or even lemon juice if that's what you have on hand.
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📖 Recipe
Slow Cooker Warm Potato Salad
(Click on the stars to leave a rating)
Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- Knife and cutting board
Ingredients
- 3 lbs baby potatoes cubed
- 1½ cups mayonnaise
- 2 tbsp Dijon mustard
- 2 tablespoon apple cider vinegar
- 2 teaspoon dried dill
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 green onions sliced
- 2 sprigs fresh dill garnish
Instructions
- To a greased slow cooker, add 3 lbs baby potatoes, 1½ cups mayonnaise, 2 tablespoon Dijon mustard, 2 tablespoon apple cider vinegar, 2 teaspoon dried dill, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper
- Stir together and cover
- Cook on low for 8 - 10 hours or high for 4-5 hours
- Potato salad is ready when larger pieces can be easily pierced with a fork
- Just before serving, stir in 4 green onions and top with the leaves from 2 sprigs fresh dill
Final Step
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Notes
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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