Originally Posted by legend_018
There is one problem with the rice cooker. It's small...
An option when doing a larger batch is to steam them in a bigger pot.
I also steam potatoes when making a potato salad, as this allows me to cook the potatoes already sliced or cubed. Boiling cut up potatoes generally causes them to fall apart so I only do this when I'm preparing mashed or puréed potatoes.
When steaming them just make sure the pieces are uniform in size, place the potatoes in a steamer basket inside a pot suitable for the amount of potatoes you're cooking, and gently toss the potatoes once in a while to ensure even cooking. Be sure the water below the steamer is kept a constant low boil and the pot is covered. Of course the time will depend on the size of the pieces so just test every so often until they've reached the firmness you want.
I generally make French potato salad so I don't use mayo. For my basic recipe I just toss the cooked and still warm potatoes with white wine and sliced French shallots. When cool and most of the wine has been absorbed I add a vinaigrette (white wine vinegar, Dijon mustard, EVOO), some tarragon and season with s&p. Then depending on mood I might add sliced fennel or celery, chopped capers, crumbled feta or blue cheese, green beans or peas, etc... variations are endless. When I do want a creamier dressing I'll add sour cream or yoghurt, but never mayo.