Rice Cooker Potato Salad

READY IN: 30mins
Recipe by Nana Lee

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!

Top Review by Choctaw Cowgirl

This is the best ever Potato Salad! I added olives and subsituted a chopped pickle for the relish. This was so handy using the rice cooker and saved on clean up time.

Ingredients Nutrition

Directions

  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.

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