Place the washed and cut potatoes into the slow cooker in an even layer.
Pour the Italian salad dressing evenly over the potatoes, then sprinkle with the salt. Stir gently to coat all the potatoes well with the dressing.
Cover and cook on LOW for 4–5 hours, or on HIGH for about 2–3 hours, until the potatoes are tender when pierced with a fork but still holding their shape.
Once done, give the potatoes a gentle stir to redistribute the dressing and herbs. Taste and adjust the seasoning with a bit more salt if needed before serving.
Serve the potatoes warm straight from the slow cooker, spooning some of the flavorful cooking juices over the top.
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