Rice Cooker Potato Salad Recipe

Name: Rice Cooker Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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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kcal

Calories

Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Rice Cooker Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rice Cooker Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions