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Found this on the forum on rice cookers at HSN.com. You can use the steaming basket at the same time as cooking the potatoes and make hardboiled eggs!
- 1 1⁄2 lbs little potatoes (the red or white 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)
- ***** PUT EGGS IN STEAMER BASKET AND IT WILL COOK WITH THE POTATOES *****.
- Cut the potatoes in bite size pieces and put in rice cooker with the water.
- Turn rice cooker on to cook and cook for 10-15 minutes, until potatoes are fork done.
- It's better if they are slightly underdone than overdone.
- Take the rice cooker pan to the sink and run cold water in the pan to cool the potatoes and the eggs.
- Drain them well.
- Put the potatoes in a bowl or container and add the rest of the ingredients.
- Stir well and refrigerate.
- Better if made a day ahead.