Best Rice Cooker Potato Salad Recipes

OLD-FASHIONED RICED POTATOES

Old-Fashioned Riced Potatoes image

This traditional side dish is a nice change from mashed potatoes. My husband is a big fan of them.-Gloria A. Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

8 medium potatoes, peeled and quartered
5 whole peppercorns
1 large bay leaf
1/4 teaspoon celery salt
1/4 teaspoon sugar
Minced fresh parsley, optional

Steps:

Place potatoes in a large kettle or Dutch oven; cover with water. Tie peppercorns and bay leaf in a double thickness of cheesecloth; add to pan. Add celery salt and sugar; bring to a boil. Reduce heat to medium; cover and cook for 20 minutes or until potatoes are tender. Drain. Discard spice bag. Using a potato ricer or grater, press or grate potatoes into a serving bowl. Sprinkle with parsley if desired.

Nutrition Facts :

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.

RICE SALAD

Rice Salad image

This rice salad is a great summer salad in place of potato salad, or any time of year!

Provided by TRACEY44F

Categories Salad Grains Rice Salad Recipes

Time 4h50m

Yield 8

Number Of Ingredients 15

Ingredients

2 cups water
1 cup white rice
6 eggs
1 (10 ounce) package frozen peas, thawed
1 cup chopped celery
¼ cup chopped onion
1 (4 ounce) jar diced pimento
1 cup mayonnaise
1 teaspoon prepared mustard
1 tablespoon lemon juice
¼ cup sweet pickle relish
1 (9 ounce) can solid white tuna packed in water, drained
¼ teaspoon dried dill weed
1 teaspoon salt
⅛ teaspoon pepper

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.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.1 g, Cholesterol 158.8 mg, Fat 26.2 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 691.4 mg, Sugar 5.8 g

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