Ingredients
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.
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.
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.
Serve potatoes warm or at room temperature with the aioli.
Preparation
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
