Toss raw chunked waxy red potatoes in the crock and 3 other everyday ingredients to get a holiday dish so delicious your family will be begging for more.

This 4-ingredient slow cooker Amish-style warm potato salad is the kind of simple, comforting dish that fits right in on a holiday table or any Sunday dinner. It starts with raw chunked waxy red potatoes tossed straight into the crock, then just three everyday pantry staples transform them into something tangy, slightly sweet, and creamy around the edges—very much in the spirit of old-fashioned Amish potato salads, but without the fuss of boiling and peeling. It’s a hands-off recipe that lets you focus on your family while the slow cooker does the work, and the warm, cozy flavors are the kind that have everyone going back for seconds.

Serve this warm potato salad right from the slow cooker on the “warm” setting so it stays cozy through the whole meal. It pairs beautifully with ham, roast chicken, meatloaf, or grilled sausages. Add a bright green vegetable—like steamed green beans, roasted Brussels sprouts, or a simple tossed salad—to balance the richness. Warm dinner rolls or buttered rye bread on the side make it feel extra special, and if you’re serving it for a holiday, it fits right in with stuffing, cranberry sauce, and a big pan of roasted carrots.

Servings: 6

3 pounds waxy red potatoes, scrubbed and cut into 1-inch chunks

Place the raw chunked waxy red potatoes in the bottom of a 4- to 6-quart slow cooker, spreading them into an even layer. There’s no need to peel them—just make sure they’re scrubbed well and cut into fairly even 1-inch chunks so they cook at the same rate.

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, kosher salt, and black pepper until the mixture is smooth and the sugar is mostly dissolved. This simple dressing is what gives the potatoes that Amish-style tangy-sweet flavor.

Pour the dressing evenly over the potatoes in the slow cooker. Use a spatula or large spoon to gently toss and coat the potatoes so all the chunks get a little dressing on them. It won’t look like much at first, but as the potatoes cook and release steam, the dressing will thin and soak in.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork but still hold their shape. Avoid lifting the lid too often so the potatoes cook evenly and the dressing doesn’t dry out.

Once the potatoes are tender, gently stir from the bottom up to fully coat every piece in the creamy dressing. Taste and adjust the seasoning with a little more salt or pepper if needed. If the salad looks too thick, you can stir in a tablespoon or two of warm water to loosen it slightly.

Serve the potato salad warm straight from the slow cooker, or transfer it to a serving bowl. Keep it on the “warm” setting during a holiday meal so everyone can help themselves, stirring occasionally to keep the dressing evenly distributed.

For a slightly lighter version, swap half of the mayonnaise for plain Greek yogurt or light mayo; the dressing will still be creamy but not quite as rich. If your family likes extra tang, add an extra tablespoon of apple cider vinegar or a teaspoon of yellow mustard to the dressing. For a more traditional Amish-style twist, you can stir in 1 finely chopped hard-boiled egg and 2 tablespoons finely minced onion after cooking (this does add ingredients, so save it for when you’re not strictly counting). For kids or picky eaters who prefer milder flavors, reduce the vinegar to 3 tablespoons and the sugar to 2 tablespoons, then let them sprinkle on their own salt at the table. To stretch the dish for a crowd, add another pound of potatoes and increase the dressing by half, then cook in a larger slow cooker. Leftovers reheat nicely: warm them gently in the microwave or on LOW in the slow cooker with a splash of water, and stir well before serving.