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Potato Salad
Sally Strackbein
www. SallysKitchen.com
1 1/2 pounds little potatoes (the red or white ones)
1 1/2 cups water
1 1/2 cups mayonnaise
1 T extra virgin olive oil
1 T rice vinegar
1 tsp dill weed
2 T (heaping) capers
1 stalk celery, chopped
2 tsp prepared mustard (the bright yellow kind)
1/2 tsp salt
2 hard boiled eggs, coarsely chopped
Cut the potatoes in bite size pieces. Put potatoes and water in the rice cooker pan. Turn rice cooker on to cook. Cook for about 10-15 minutes until potatoes
are done (a fork stuck into the potato goes in easily). It’s better if they are slightly underdone than overdone. Take the rice cooker pan to a sink and run cold water in the pan to cool the
potatoes. Drain them.
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.
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