Rice Cooker Potato Salad

Recipe by Nana Lee
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • ***** 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.