1-2tablespoonsdijon mustard (I liked mustard, so I used 2 tablespoons)
1tablespoonolive oil
2tablespoonsred wine vinegar
Salt and pepper to taste (I used 1 teaspoon salt and 1/4 teaspoon pepper)
1teaspoondried rosemary
4mediumpotatoes, peeled and cubed (The larger the cubes, the longer your crockpot potatoes will take to cook.)
1mediumonion, 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. (I used my 2-quart)
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.