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I made these crockpot potatoes dijonnaise to go with a smoked salmon spinach frittata I had planned for dinner.
After scrounging around and finding 4 potatoes in the pantry, I went looking for a crockpot potatoes recipe.
Recipe Notes
I found this recipe for Potatoes Dijonnaise in Slow-Cooker Recipes Cookbook (Everyday Cookbook Collection) (affiliate link), a Gooseberry Patch Cookbook. While it looked good, the recipe called for 1/3 cup dijon mustard, 1/2 cup oil and 1/3 cup red wine vinegar. Not exactly Weight Watchers Friendly!
I cut way back on the amount of oil, vinegar and mustard called for. I mixed together just enough to lightly coat the potatoes.
One of the advantages of crock pot cooking is that you can use a lot less fat, because the moisture and flavors are retained during cooking.
I also added a little rosemary seasoning blend from Pampered Chef that I love.
Rod and I both really liked these CrockPot Potatoes. They were delicious with the frittata.
How Many Calories and WW Points in these Crock Pot Potatoes Dijonnaise?
According to my calculations, each generous 1-cup serving has 196 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
If you’ve made these low fat Slow Cooked Potatoes Dijonnaise, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
CrockPot Potatoes Dijonnaise
Ingredients
- 1-2 tablespoons dijon mustard (I liked mustard, so I used 2 tablespoons)
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste (I used 1 teaspoon salt and 1/4 teaspoon pepper)
- 1 teaspoon dried rosemary
- 4 medium potatoes, peeled and cubed (The larger the cubes, the longer your crockpot potatoes will take to cook.)
- 1 medium onion, chopped
Instructions
- Ideal slow cooker size: 2-Quart.
- In a medium bowl, stir together the mustard, oil and vinegar until well blended. Stir in the salt and pepper to taste. Add the potatoes and onion and stir to coat.
- Coat your crockpot with nonstick spray.
- Dump the mixture into the slow cooker.
- Cover and cook on LOW for 8 to 10 hours, or until the potatoes are tender when pierced with a fork.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 5 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Slow-Cooker Recipes Cookbook (Everyday Cookbook Collection) (affiliate link), a Gooseberry Patch Cookbook
