We thought slow-cooking potatoes in garlic and onions would be a good idea. Then we added horseradish aioli… and realized we created a perfect summer side dish.

Source: Midwest Living


Recipe Summary

25 mins
6 hrs
6 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • Coat a 3 1/2- or 4-quart slow cooker with cooking spray. Halve or quarter any large potatoes. Place potatoes and onion wedges in prepared cooker. In a small bowl stir together broth, 2 cloves garlic, and paprika. Pour over potatoes and onion in cooker.

  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Place potato mixture in a serving bowl; toss with green onions, the 1/4 teaspoon salt, and pepper.

  • Meanwhile, for aioli, in a small bowl whisk together sour cream, horseradish, chopped onion, dill, 2 cloves garlic, and 1/2 teaspoon salt. Cover with plastic wrap; chill until serving time.

  • Serve potatoes warm or at room temperature with the aioli.

Nutrition Facts

132 calories; fat 3g; cholesterol 8mg; saturated fat 2g; carbohydrates 24g; mono fat 1g; insoluble fiber 3g; sugars 2g; protein 4g; vitamin a 97.2IU; vitamin c 24.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.4mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 284mg; potassium 583mg; calcium 60.6mg; iron 1.1mg.