Party Potatoes With Creamy Aioli

• 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.

1. nonstick cooking spray
2. 2 pounds tiny new potatoes
3. 1 red onion, cut into thin wedges
4. 1/2 cup reduced-sodium chicken broth
5. 2 cloves garlic, minced
6. 1/2 teaspoon smoked paprika or regular paprika
7. 1/4 cup finely chopped green onions (2)
8. 1/4 teaspoon salt
9. 1/4 teaspoon ground black pepper
10. 1 8 ounce carton light sour cream
11. 1 tablespoon prepared horseradish
12. 1 tablespoon finely chopped onion
13. 1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
14. 2 cloves garlic, minced
15. 1/2 teaspoon salt

slow cooker, hours, meanwhile, potatoes

Taken from www.epicurious.com/recipes/member/views/party-potatoes-with-creamy-aioli-53056421 (may not work)