Scoop mayonnaise over raw diced potatoes, together with 3 ingredients, into slow cooker for a comforting side dish that's my default when I don't know what to make.

This little slow cooker potato dish is something I lean on when the day has gotten away from me and I still want a warm, honest side on the table. It comes from the kind of thrifty, church-basement cooking I grew up with in the rural Midwest, where a jar of mayonnaise and a bag of potatoes could stretch to feed a crowd. You simply scoop mayonnaise over raw diced potatoes, add just three more pantry ingredients, and let the slow cooker do the rest. The mayonnaise melts down into a rich, tangy, Amish-style coating that tastes like a cross between a baked potato and an old-fashioned potato salad, only cozier and hands‑off.

These slow cooker Amish mayonnaise potatoes are lovely alongside meatloaf, baked ham, pot roast, or simple grilled pork chops. They’re also right at home on a holiday table with green beans, buttered corn, and a basket of dinner rolls. If you’re keeping things light, pair them with a big green salad and sliced tomatoes. A sprinkle of extra black pepper or a spoonful of pan drippings from whatever meat you’re serving ties everything together.

Servings: 6

3 pounds russet or Yukon Gold potatoes, peeled (if desired) and diced into 1/2-inch cubes

Lightly grease the insert of a 4- to 6-quart slow cooker with a bit of mayonnaise or nonstick spray to help prevent sticking.

Rinse the diced potatoes under cold water and drain well. Pat them dry with a clean towel so they don’t water down the sauce.

Spread the raw diced potatoes evenly in the bottom of the slow cooker.

Scatter the chopped onion over the potatoes.

Sprinkle the salt and black pepper evenly over the potatoes and onions.

Using a spoon or small spatula, scoop the mayonnaise in generous dollops over the top of the seasoned potatoes and onions, just as you would see in a home kitchen photo with big spoonfuls of mayo landing on the raw potato pieces.

Gently stir everything together right in the slow cooker until the potatoes are lightly coated with mayonnaise and the onion and seasonings are distributed. You don’t need it perfectly mixed; it will settle as it cooks.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid too often so the heat stays in.

Once the potatoes are tender, give them a gentle stir. Taste and adjust the seasoning with a little more salt and pepper if needed.

Serve the potatoes warm straight from the slow cooker, making sure to spoon some of the creamy onion-mayonnaise coating over each serving.

For a cheesier version, stir in 1/2 to 1 cup of shredded cheddar or Colby Jack during the last 30 minutes of cooking, just until melted. If you like a little color, add 1 to 2 tablespoons of chopped fresh parsley or chives right before serving; that’s something I often do when the garden is generous. For a smokier, more robust flavor, sprinkle in 1/2 teaspoon of smoked paprika or add a handful (about 1/2 cup) of diced cooked ham or crumbled bacon along with the onions. You can also swap part of the mayonnaise—up to 1/4 cup—for sour cream to give the potatoes a slightly tangier, richer taste while keeping the recipe simple. If you prefer a firmer texture, cut the potatoes a bit larger and check for doneness on the earlier side, as smaller dice soften more quickly. And if you’re cooking for two, simply halve the recipe and use a smaller slow cooker, shortening the cooking time slightly and checking for tenderness early.