Rice Cooker Potato Salad

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)

Directions

1. 1

   ***** PUT EGGS IN STEAMER BASKET AND IT WILL COOK WITH THE POTATOES *****.

2. 2

   Cut the potatoes in bite size pieces and put in rice cooker with the water.

3. 3

   Turn rice cooker on to cook and cook for 10-15 minutes, until potatoes are fork done.

4. 4

   It's better if they are slightly underdone than overdone.

5. 5

   Take the rice cooker pan to the sink and run cold water in the pan to cool the potatoes and the eggs.

6. 6

   Drain them well.

7. 7

   Put the potatoes in a bowl or container and add the rest of the ingredients.

8. 8

   Stir well and refrigerate.

9. 9

   Better if made a day ahead.