雞蛋洋芋沙拉 
Egg and Potato Salad
No need to use the stove—this dish can be made with a rice cooker! For this egg and potato salad, simply wash and chop the ingredients, steam the ones that need cooking in the rice cooker, and once it's done, mix everything together. You can also spread it on toast. It's a simple and delicious dish.
Egg and Potato Salad
No need to use the stove—this dish can be made with a rice cooker! For this egg and potato salad, simply wash and chop the ingredients, steam the ones that need cooking in the rice cooker, and once it's done, mix everything together. You can also spread it on toast. It's a simple and delicious dish.
Cooking Instructions
- 1
Wash the potato and peel and chop the carrot into small pieces. Place the egg, potato, and carrot in the rice cooker and steam until cooked (add 1 cup of water to the outer pot).
- 2
Slice the cucumber and set aside. While still hot, mash the cooked potato and carrot with a fork. Cool the egg in cold water, peel, and chop into small pieces.
- 3
Mix the mashed potato and carrot with salt and salad dressing. Then add the chopped egg and cucumber slices and mix well. Let cool and refrigerate.
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