I fell in love with the idea of using dijon mustard in potato salads years ago. I often serve them up cold but came across this recipe that serves it warm. You could probably do it both ways really and it has a wonderful flavour. I am convinced it's the vinegar and mustard that does it. This is a perfect side dish for BBQ's and will serve 6 people. I used the high setting for this recipe and it worked well.
Ingredients
1kg potatoes
2 cloves garlic
180g lean bacon
1 teaspoon salt
1/2 cup chicken stock
1 tablespoon cornflour
1/2 cup cold milk
1 cup cream
2 teaspoons Dijon or seeded mustard
2 teaspoons apple cider vinegar
1 cup grated tasty cheese
2 tablespoons finely chopped parsley
Peel and dice the potatoes. Peel and dice the onion. Peel and crush the garlic. Dice the bacon and remove rind. Place in the slow cooker and add salt and the chicken stock.
Place the lid on the cooker and cook for 3 hours on high or 6 hours on low.
Near the end of cooking, mix the cornflour with the milk to make a paste. Boil the cream over the stove and mix it with the cornflour paste. Mix in the mustard, vinegar and cheese. Stir until the cheese is melted.
Remove the salad from the slow cooker and stir in the cheese sauce. Serve with chopped parsley.
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Three girls. Three slow cookers. One common appetite for culinary adventures! Three Slow Cookers was born over dinner one evening. Cardamon, Paprika and Saffron were sharing a lovely slow cooked meal, and wondered how they could discover more about the wonders of slow cooking. Paprika suggested: “ A blog!”. Cardamon and Saffron agreed: “Yes!”. And the rest, as they say, is blogging history. Enjoy!
What an interesting recipe! I love the idea of cooking in chicken stock. I do that for brussel sprouts always, but have never thought to do it with potatoes. I must try it.
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