Ingredients:
*Red Potatoes
*Olive Oil
*Sweet Onion, quarter cup
*Homemade Broth (see ingredients and recipe below)
*Dill
*Sour Cream
*Mayonnaise (I used Duke's)
*Rice Cooker
Rinse and remove any eyes and bruises from the potatoes. Leave some skin on for texture, color, and flavor. Dice potatoes into smallish cubes, then place in a rice cooker with olive oil and finely diced sweet onion. In a separate pan, make the broth, then pour it over the potatoes and onions. Pour in a liberal amount of dill, and mix all the ingredients together thoroughly. Using the steam setting, cook for 35 minutes.
When the potatoes are finished, place in a bowl and refrigerate until thoroughly chilled. Stir in equal measures of sour cream and mayonnaise to desired taste and creaminess.
Keep chilled and enjoy!
Broth Ingredients and Recipe:
*Creamy Jalapeno Pepper Dip (HEB)
*Chicken Broth Powder-1 TBSP
*Sriracha-2 or 3 dashes
*Garlic Salt
*Beef Broth Powder-1/2 TBSP
*Dash of Olive Oil
*4 Cups of Water
Combine and bring all ingredients to a boil, then remove from heat and follow instructions above.
**All measurements all approximate. I do not measure when I cook, so these are all estimations.
