Rice Cooker Potato Salad Recipes

RICE POTATO SALAD

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.

RICE COOKER POTATO SALAD

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.

RICE SALAD

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
• Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.