My great-aunt made this every single week during hard times and my dad still requests it at every family dinner. The tangy flavor is unmatched.

This slow cooker 4-ingredient mustard potatoes recipe is one of those dishes that carried my family through some very lean years. My great-aunt used to make a big pot of these every single week during hard times, when potatoes were cheap and mustard was always in the pantry. She’d plug in the old slow cooker after church, and by suppertime the whole house smelled tangy and comforting. The potatoes turn soft and golden, with a glossy pale yellow mustard sauce that clings to every piece and a peppery bite that keeps you going back for more. My dad still asks for these at every family dinner, even when the table is loaded with fancier dishes. The tangy flavor is unmatched, and the fact that it only takes four simple ingredients makes it a real blessing for busy or tight-budget days.

These mustard potatoes are hearty enough to sit proudly next to just about any simple meat: roast chicken, meatloaf, ham, pork chops, or a skillet of sausage. I like to spoon them into a wide serving bowl so that glossy sauce doesn’t get lost, then scatter a little extra black pepper over the top. They’re wonderful with green beans, a crisp coleslaw, or a tossed salad to balance the richness. Leftovers reheat nicely alongside scrambled eggs or tucked into a breakfast skillet. If you’re feeding a crowd, keep the slow cooker on warm and let folks help themselves straight from the crock.

Servings: 6

3 pounds yellow potatoes, scrubbed and quartered

Scrub the yellow potatoes well and pat them dry. Leave the skins on for more flavor and nutrition. Cut each potato into quarters so you have chunky, even pieces that will cook at the same rate.

Lightly grease the inside of your slow cooker crock with a little butter or cooking spray to help keep the potatoes from sticking and to make cleanup easier.

In a small bowl or measuring cup, whisk together the yellow mustard, melted butter, and black pepper until you have a smooth, glossy pale yellow sauce. It should be pourable and well combined, with the pepper flecked throughout.

Place the quartered potatoes into the slow cooker in an even layer. Pour the mustard-butter sauce over the top, scraping the bowl so you get every bit. Use a large spoon or your hands to gently toss the potatoes until all the pieces are coated in the sauce.

Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork and the edges look soft and slightly broken down. During the last hour of cooking, give the potatoes a gentle stir once or twice so the sauce thickens and coats them evenly.

Once the potatoes are tender and the sauce looks glossy and creamy against the pale yellow potatoes, taste one piece and adjust the seasoning if needed, adding a pinch more pepper to taste. If the sauce seems too thick, you can stir in a tablespoon or two of hot water or a small knob of butter to loosen it slightly.

Turn the slow cooker to WARM for serving. Serve the potatoes straight from the white crock so the golden mustard color and black pepper flecks show, spooning plenty of sauce over each portion.

To stretch this dish even further, my great-aunt sometimes stirred in a splash of water or a few ice cubes at the start so the sauce stayed a bit looser; it thickens naturally as the potatoes release their starch. If you like a sharper tang, swap half of the yellow mustard for Dijon, or add a teaspoon of apple cider vinegar at the end of cooking. For a milder flavor, cut the mustard back to 1/3 cup and add an extra tablespoon of melted butter. You can also sprinkle in 1/2 teaspoon of garlic powder or onion powder for a little extra savoriness without changing the spirit of the original four-ingredient recipe. If you need to feed more people, this doubles well in a large slow cooker; just add about 30 minutes to the cook time and stir gently so the potatoes don’t break apart. For a slightly crisper texture on top, you can transfer the finished potatoes to a shallow baking dish and broil them for a few minutes until lightly browned around the edges. Food safety tips: Keep potatoes refrigerated until you’re ready to prep them, and always scrub them thoroughly to remove dirt. Do not leave cooked potatoes sitting at room temperature for more than 2 hours; cool leftovers quickly and store them in an airtight container in the refrigerator for up to 3 to 4 days. Reheat leftovers until they are steaming hot all the way through before serving, and discard any potatoes that have an off smell or slimy texture.