Rice Cooker Potato Salad
Effortlessly create a creamy and flavorful side dish with this genius Rice Cooker Potato Salad recipe! This quick and easy twist on a classic favorite uses your trusty rice cooker to perfectly cook tender potatoes and hard-boiled eggs in just 20 minutes—saving time and cleanup. Tossed in a tangy dressing made from mayonnaise, Dijon mustard, and apple cider vinegar, and complemented by crunchy celery, zesty pickles, and fresh scallions, this salad delivers bold textures with every bite. Perfect for picnics, barbecues, or simple weeknight dinners, it's a make-ahead marvel that only gets better as the flavors meld in the fridge. Elevate your potato salad game with this hassle-free, one-pot wonder!
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Recipe Information
Ingredients
- 4 medium (about 1.5 pounds) Potatoes
- 3 large Eggs
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon Apple Cider Vinegar
- 1 stalk (finely diced) Celery
- 2 tablespoons (finely chopped) Pickles
- 2 tablespoons (chopped) Scallions
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.25 teaspoon (optional, for garnish) Paprika
Instructions
Peel and cut the potatoes into 1-inch cubes. Wash them thoroughly to remove excess starch.
Place the cubed potatoes into the rice cooker bowl and add enough water to fully cover them. Place the eggs on top of the potatoes.
Close the rice cooker lid and set it to the 'Cook' function. Cook for approximately 15–20 minutes or until the potatoes are fork-tender.
Once done, carefully remove the eggs and place them in a bowl of ice water to stop the cooking process. Drain the potatoes and set them aside to cool completely.
Peel the eggs and chop them into small pieces.
In a large mixing bowl, combine the potatoes and chopped eggs. Add the celery, pickles, and scallions.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
Taste and adjust seasoning with additional salt or pepper if needed.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Before serving, sprinkle with paprika for color and garnish if desired.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 5.4 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2545 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
