Potato Salad

Potato Salad - Serves 8

This recipe uses the Rice Cooker (Multi Cooker)

4 medium Yukon gold potatoes, peeled an cut into ½ inch cubes
Water to cover
¼ cup mayonnaise
1tbs apple cider vinegar
1½tbs Dijon mustard
¼ cup celery, finely diced
¼ cup red onion, finely diced
Salt and pepper to taste

Note: These are based on imperial measurements, a guide to convert to metric can be found under Recipes > Microwave Cooking General Instructions

Put potatoes in the steamer, add water until just covered.  Cook 10 minutes.  Drain.  In a small bowl combine the mayonnaise, vinegar, mustard, salt and pepper.  Add celery and onion to the potatoes then pour in sauce and mix until coated.  Serve warm or chill in the refrigerator for 2 hours.