Rice Cooker Potato Salad Recipes

RICE COOKER POTATO SALAD

Rice Cooker Potato Salad image

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!

Provided by Nana Lee

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

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)

Steps:

***** 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.

Nutrition Facts : Calories 556.1, Fat 35.9, SaturatedFat 5.7, Cholesterol 116.2, Sodium 1029.1, Carbohydrate 53.5, Fiber 4.2, Sugar 8.8, Protein 7.7

RICE POTATO SALAD

Rice Potato Salad image

This is a refreshing change to a traditional potato salad.

Provided by Kathy Joppie

Categories Other Salads

Time 30m

Number Of Ingredients 9

Ingredients

4 c long grain white rice, cooked, cooled
8 radishes, sliced
4 hard boiled eggs, chopped
1 medium cucumber, seeded & chopped
2 c celery, thinly sliced
1/2 c onion, chopped
1 1/4 c mayonnaise
3 Tbsp mustard
3/4 tsp salt

Steps:

1. Combine rice, radishes, eggs, cucumber, celery & onion. In a separate bowl, stir together mayo, mustard and salt. Pour over rice mixture & toss. Cover and refrigerate at least 1 hour.
2. NOTE: I prefer to use Uncle Ben's Long Grain White Rice. It is a firm rice that isn't sticky.

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