1 tsp salt
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice (from 1 1/2 to 2 lemons)
Zest from the lemons (optional)
1/2 cup finely chopped red onion
3 Tbsp chopped fresh Italian parsley
2 Tbsp chopped fresh mint
3/4 tsp freshly ground pepper
1. Scrub the potatoes and leave them wet. Poke each one with a fork twice, on opposite sides. Place in the crock of a slow cooker, cover, and cook on high 2 to 2 1/2 hours, or just until tender when poked with a skewer.
2. Slice into 1/4-inch-wide rounds while still hot (hold the hot potatoes with a fork while slicing, and don't worry about being exact; the potatoes will fall apart slightly when mixed). Toss with the salt first, then add the olive oil and toss. Pour in the lemon juice, and toss again. Then add the zest, red onion, parsley, mint, and pepper and toss until mixed. (Can be made earlier in the day. Cover, chill, and bring to room temperature before serving.)
3. Taste to correct the seasonings; if too sharp or dry, splash a bit of white balsamic vinegar or a little olive oil; or add a flavor-finish with something completely different, like basil oil or walnut oil. Leftover salad will keep refrigerated 3 days.
Source: Cooking Green, Kate Heyhoe
Try #1 - May 9, 2013
This was interesting. It was the first time I tried cooking potatoes in the crock pot... and it worked! It gave the potatoes a nice firm but soft texture which might have been lost had I tried boiling or microwaving them. The kids were not down with the lemony flavor, and ended up adding ketchup... but I thought it was pretty good (full disclosure - I tried some with ketchup and it WAS good :) ). Mostly I tried this recipe because we had lemons and mint in the fridge to use up. Not sure I'd make this particular salad again, but I would try cooking the potatoes in the crock pot again for a different potato salad or even just to slice into rounds and salt as a side dish (with ketchup, perhaps... :) ).
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