Rice Cooker Potato Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs little potatoes (the red or ones)
• 1 1/2 cups water, for rice cooker
• 1 1/2 cups mayonnaise (or to personal taste)
• 1 tablespoon extra virgin olive oil
• 1 -2 tablespoon vinegar (balsamic would be nice)
• 1 teaspoon celery seed
• 2 tablespoons chopped onions
• 1 -2 stalk celery, chopped
• 2 teaspoons prepared mustard (the bright yellow kind)
• 1 -2 tablespoon pickle relish (do not drain before measuring)
• 1/2 teaspoon salt, to taste
• 2 -4 hard-boiled eggs, coarsely chopped
• paprika (to garnish)

Recipe

• 1 ***** put eggs in steamer basket and it will cook with the potatoes *****.
• 2 cut the potatoes in bite size pieces and put in rice cooker with the water.
• 3 turn rice cooker on to cook and cook for 10-15 minutes, until potatoes are fork done.
• 4 it's better if they are slightly underdone than overdone.
• 5 take the rice cooker pan to the sink and run cold water in the pan to cool the potatoes and the eggs.
• 6 drain them well.
• 7 put the potatoes in a bowl or container and add the rest of the ingredients.
• 8 stir well and refrigerate.
• 9 better if made a day ahead.