Party Potatoes with Creamy Aioli

Dipping these delicious potatoes into a creamy dilled aioli is the best party trick around. Be sure to finely chop the vegetables so they're evenly distributed in the sauce.

Party Potatoes with Creamy Aioli Enlarge Image
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13 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
25 mins
Cook:
6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
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Party Potatoes with Creamy Aioli

Ingredients
 
nonstick cooking spray
2
pounds tiny new potatoes
1
red onion, cut into thin wedges
1/2
cup reduced-sodium chicken broth
2
cloves garlic, minced
1/2
teaspoon smoked paprika or regular paprika
1/4
cup finely chopped green onions (2)
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
8 ounce carton light sour cream
1
tablespoon prepared horseradish
1
tablespoon finely chopped onion
1
tablespoon snipped fresh dill or 1 teaspoon dried dill weed
2
cloves garlic, minced
1/2
teaspoon salt

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Serve potatoes warm or at room temperature with the aioli.

From the Test Kitchen

Nutrition Facts

(Party Potatoes with Creamy Aioli)
    Per serving:
  • 132 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 8 mg chol.,
  • 284 mg sodium,
  • 24 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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