Ingredients for Rice Cooker Potato Salad
- 1.5 pounds potatoes, peeled and cubed
- 1 cup water
- 1/2 cup mayonnaise
- Extra Virgin Olive Oil
- 2 tablespoons white vinegar
- Celery Seed
- Onions
- Celery
- Prepared Mustard
- Pickle Relish
- 1/2 teaspoon salt
- Hard Boiled Eggs
- Paprika
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How to Make Rice Cooker Potato Salad
- Wash and peel 1.5 pounds of potatoes. Cut into 1-inch cubes.
- Place the cubed potatoes in the rice cooker inner pot. Add 1 cup of water.
- Place 6 large eggs in the steaming basket and set it on top of the potatoes.
- Close the rice cooker lid and cook on the 'white rice' setting for approximately 20-25 minutes, or until the potatoes are easily pierced with a fork.
- Once the potatoes are cooked, carefully remove the steaming basket with the eggs. Immediately place the eggs in a bowl of ice water to stop the cooking process.
- While the eggs are cooling, drain the potatoes, reserving about 1/4 cup of the cooking liquid. (You can add more if needed for creamier results.)
- In a large bowl, mash the potatoes slightly. You can leave some chunks for texture.
- Peel and chop the hard-boiled eggs. Add them to the mashed potatoes.
- Add 1/2 cup mayonnaise, 1/4 cup yellow mustard, 2 tablespoons white vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir to combine all the ingredients until well mixed. Adjust seasoning to taste.
- Serve warm or chill before serving. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
35g
Fat
28g
Carbs
17g
